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.

This process helps to soften the tamarind. Next step use fingers to mash the tamarind into the water until it is completely soft. A spicy, stingray gravy, a very common dish in Malaysia. You can cook Stingray with Spicy Gravy using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stingray with Spicy Gravy

Prepare 1 of medium stingray fish - cut into pieces.
It's 1 of large onion - thinly sliced.
It's 2 of tomatoes - slices.
Prepare 3 of green chili - cut into slices.
It's 3 of stems of curry leaves.
You need 5 cloves of garlic and 1 inch ginger - blend/mash/grated.
It's 3 of baby corn - cut small.
You need 1 tbsp of fish curry powder.
It's 1 1/2 tsp of chili powder.
You need 1/2 tsp of garam masala powder.
It's 1/2 tsp of spices mix (fenugreek, fennel, mustard seed, cumin and urad).
You need 1 cup of tamarind water.
It's 1/2 cup of thin coconut milk.
It's of Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes.
Prepare 3 tbsp of canola oil.
It's of For garnish; slices of onions, gren chilies and curry leaves.

Easy to cook especially if you can get the ready-made curry powder. You also can use your own mix fresh curry paste. Malay Assam Pedas Ikan Pari (Stingray in Sour-spicy Gravy) Assam Pedas has got to be one of the most quintessential Malay dishes you can find - I ate tonnes of this growing up and I suppose my spicy food training started young literally because of this dish. Loosely translated to "sour-spicy", it is a fish stew of sorts, with a balanced spicy.

Stingray with Spicy Gravy step by step

Prepare all the ingredients.
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..
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..
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..
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..
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..
Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again..
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..
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..

At this point the gravy would be reduced so add another cup of water if it's too thick. Serve with hot rice, fried salted fish, salted egg and sambal belachan. Cooking the Stingray: Heat oil in a pan. Add in the ginger and garlic. Add in the fermented black soybean and salted vegetables, then stir fry for a minute.