Asian Cuisine

Starfish Curry Recipe – Asian Special

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Starfish Curry Recipe – Asian Special

Starfish Curry offers an exotic twist on Asian seafood cuisine, combining tender starfish with a fragrant base of coconut milk, fresh garlic, ginger and lemongrass. Infused with warming spices like turmeric, chili, and coriander, this curry brings creamy richness balanced by heat and herbal brightness. Often served over steamed rice with a squeeze of lime, it’s a dish that invites culinary curiosity and delivers bold flavors. Perfect when you want to impress with something different or explore the unusual side of seafood.

  • Prep Time30 min
  • Cook Time15 min
  • Total Time45 min

Starfish Curry Ingredients:

  • 4-6 starfish (fresh, cleaned, or frozen, depending on availability)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic (minced)
  • 1 small onion (chopped)
  • 1 tablespoon ginger (grated)
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional)
  • 1 tablespoon rice wine or dry sherry
  • 1 cup chicken or vegetable broth
  • 1 teaspoon sugar
  • 1-2 green chilies (sliced, optional for heat)
  • 2 green onions (sliced, for garnish)
  • Fresh cilantro (for garnish)

How to make Starfish Curry:

1

Prepare the Starfish: If using fresh starfish, clean them thoroughly under running water. Remove any remaining sand or debris. If using frozen starfish, thaw them according to package instructions and rinse.

2

Heat Oil: Heat vegetable oil in a large skillet or wok over medium heat.

3

Sauté Aromatics: Add minced garlic, chopped onion, and grated ginger to the skillet. Sauté until fragrant and the onion is translucent, about 3-4 minutes.

4

Add Starfish: Place the cleaned starfish in the skillet. Cook for about 3-4 minutes on each side, or until they begin to turn golden brown. If using large starfish, you might need to adjust the cooking time.

5

Add Sauces and Broth: Pour in the soy sauce, oyster sauce (if using), and rice wine or dry sherry. Stir to coat the starfish. Add the chicken or vegetable broth and sugar. Bring to a simmer.

6

Simmer: Reduce the heat and let the mixture simmer for 10-15 minutes, or until the starfish is cooked through and the flavors meld together.

7

Add Chilies: If using, add sliced green chilies for additional heat and cook for an additional 2-3 minutes.

8

Garnish and Serve: Garnish with sliced green onions and fresh cilantro before serving.

Recipe Notes:

  • Edible Starfish Sourcing: Only use starfish species confirmed safe for consumption; clean thoroughly and remove non-edible parts before cooking.

  • Spice Adjustments: Increase or reduce chili and turmeric to suit your heat tolerance. Fresh chilies offer sharper kick; dried powder brings deeper color.

  • Cooking Time: Be careful not to overcook starfish — cook gently so texture remains tender rather than rubbery.

  • Coconut Milk Balance: Start with lighter coconut milk or dilute with broth; finish with thick coconut milk for creamy texture without making the curry heavy.

  • Serving & Garnish: Serve hot over neutral starch like rice or flatbread. Garnish with fresh cilantro, sliced lime, or scallions to add brightness.

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