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Indian Curry : Stingray Indian Curry


Ingredients:

  • 400g stingray
  • ½ teaspoon salt
  • 4-5 tablespoons oil
  • 6 lady's finger
  • ½ tomato (quartered)
  • 1 green chili (halved and cut into slices)
  • 70g asam jawa
  • 700ml water (mixed and squeezed asam jawa juice)
  • 100ml coconut milk

(A):

  • ½ teaspoon mustard seeds
  • ½ teaspoon fenugreek

(B):

  • 2 stalks lemon grass (smashed)
  • 3 stalks daun kesum (laksa leaf)

Ground Ingredients (C):

  • 12 dried chilies (soaked and seeded)
  • 3 fresh red chilies
  • 1cm turmeric root
  • 2 tablespoons fish curry powder
  • 12 shallots
  • 2 pips garlic
  • 1½ cm galangal
  • 1 teaspoon belacan stock granules


Method for Cooking Stingray Indian Curry:

  1. Cut stingray into bite-sized pieces and lightly season with salt.
  2. Heat oil in a wok and fry ingredients (A) until fragrant and mustard seeds start to pop. Add in (B) and (C) and continue to fry until fragrant and oil rises.
  3. Add asam jawa juice and coconut milk and bring to boil. Lower heat and simmer for 2-3 minutes. Put in lady's finger, tomato, green chili and simmer for 5-6 minutes.
  4. Add in stingray and seasoning. Cook until fish is done.

Indian Curry

 
 
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Last Updated: 24/07/2011