Pufferfish Curry Recipe – Asian Special
Pufferfish Curry is an exotic Asian dish that combines tender blowfish pieces with a rich coconut milk sauce infused with garlic, ginger, turmeric, and red chilies. This curry delivers bold heat, creamy texture, and layers of flavor from spices like cumin, coriander, and lemongrass. It’s a specialty best prepared by skilled hands, where fish fillets are cleaned and trimmed carefully to avoid toxic organs. If you love adventurous seafood, fragrant curries, and dishes that push the culinary envelope, this curry is for you.
- 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.
Recipe Notes
Preparation Caution: Pufferfish must be cleaned by trained hands to ensure safety; always remove toxin-containing parts.
Spice Control: Adjust chili levels to your preference; adding fresh green chilies brings sharper heat, while turmeric and cumin add earthy depth.
Coconut Milk Balance: Use light coconut milk during simmering to avoid curdling, then finish with thick coconut milk for creaminess.
Texture Tips: Cook fish gently over low heat to prevent it from becoming rubbery and preserve tenderness.
Serving Suggestions: Best served hot with steamed rice or flatbread, garnished with fresh cilantro and lime wedges for a bright finish.
