Curry Sting Ray

Ingredients

2 large slices of stingray, chop to pieces

10 lady’s finger 

1 Brinjal, chop to pieces 

2 tomatoes 

1 stalk lemon grass 

2 tbsp thick tamarind juice 

1 cup coconut milk

Salt and sugar to taste

 

Curry Spice to pound into paste

 

10 cloves shallots 

5 dried red chillies 

5 red chillies 

1 inch shrimp paste/belacan 

½ a fresh turmeric

 

Method

1. Wash and rinse lady’s fingers, Brinjal. Cut lady's fingers into pieces and tomatoes into quarters.

2. Smash lemon grass with the back of a knife. 

3. Heat oil and fry pounded paste until fragrant.This will take about 10 to 15mins.

4. Add in 1 cup of water, tamarind juice, salt and sugar and bring to a  boil.

5. Add in coconut milk. 

6. Add in lemongrass, lady fingers, Brinjal and tomatoes.

7. Cook for about 5mins and finally add in the stingray.

8. Simmer until the fish is cooked through, about 5 mins.

9. Enjoy!