Pufferfish Curry Recipe – Asian Special
Pufferfish curry is a flavorful and aromatic dish made with tender blowfish pieces simmered in a rich coconut milk-based curry. The spices impart a warm and comforting flavor profile, making it a delightful seafood curry option. Adjust the spice levels according to your preference and enjoy this unique delicacy with your favorite accompaniments.
- Prep Time20 min
- Cook Time20 min
- Total Time40 min
Pufferfish Curry Ingredients:
- 1 lb (450 g) blowfish (also known as puffer fish), cleaned and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2-3 green chilies, slit lengthwise (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala
- 1 cup coconut milk
- 1 cup water
- Salt to taste
- Fresh cilantro leaves, chopped for garnish
Prepare the Blowfish:
Rinse the blowfish under cold water and pat dry with paper towels. Cut into bite-sized pieces and set aside.
Cook the Curry:
Heat vegetable oil in a large pan or skillet over medium heat.Add chopped onions and sauté until golden brown.
Add minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until fragrant.
Add Spices:
Lower the heat and add turmeric powder, cumin powder, coriander powder, red chili powder, and garam masala. Stir well to combine with the onion mixture.
Cook Blowfish:
Increase the heat to medium-high and add the prepared blowfish pieces to the pan. Stir gently to coat the fish with the spices.
Cook for 2-3 minutes, stirring occasionally, until the blowfish pieces are lightly seared.
Simmer:
Pour in coconut milk and water. Stir to combine everything well.
Instructions for the Sauce:
Season with salt to taste. Bring the mixture to a boil, then reduce the heat to low.
Simmer Until Cooked:
Cover the pan and let the curry simmer gently for about 10-15 minutes, or until the blowfish pieces are cooked through and tender.
Serve:
Remove from heat. Garnish with chopped cilantro leaves.
Serve hot blowfish curry with steamed rice or crusty bread.
