Stingray with Spicy Gravy
A spicy, stingray gravy, a very common dish in Malaysia. Easy to cook especially if you can get the ready-made curry powder. You also can use your own mix fresh curry paste.
Stingray with Spicy Gravy
A spicy, stingray gravy, a very common dish in Malaysia. Easy to cook especially if you can get the ready-made curry powder. You also can use your own mix fresh curry paste.
Cooking Instructions
- 1
Prepare all the ingredients
- 2
For tamarind water: Take lemon size of tamarind. Add ½ cup of hot water over the tamarind. Soak the tamarind for about 10 minutes. This process helps to soften the tamarind. Next step use fingers to mash the tamarind into the water until it is completely soft. This helps to extract the juice from the tamarind. Next, strain the tamarind water into another bowl. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water. The tamarind water is now ready for use in gravy.
- 3
To remove the fishy smells from the stingray, soak the fish pieces for 30 minutes with 1 tbsp salt and a handful tamarind. Then wash well.
- 4
Heat oil, add mix spices, onion, tomato green chilli and curry leaves. Saute well. Next add ginger and garlic paste and baby corn. Sauté again for 1 to 2 min.
- 5
Next add all 3 types of curry powder and other spices powder. Give it a stir. Then add water and salt. Slowly stir everything together.
- 6
Bring to boil. Over in low flame, cook until the traces of oil appear on the surface. Once the oil separates, add tamarind juice and thin coconut milk. Stir and let boil for few minutes.
- 7
Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again.
- 8
Once gravy thicken slightly, add the fish 1 by 1 and simmer until cooked through. Cook on medium flame. Don't stir too hard. The fish breaks easily if stir too much. Cook for 2 to 3 minutes.
- 9
Lastly sprinkle the sliced onion, green chili and curry leaves over the gravy to enhance the aroma. Turn off the flame when the green chili changes it's color. Serve with hot rice.
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