|Stingray Curry With Ladies Fingers
A spicy, sourish fish curry. Very common in Penang and other parts of Malaysia. Easy to cook especially if you can get the ready mix fresh curry paste [sambal tumis curry paste]. Otherwise, you can mix your own curry paste [see below].
|Ingredients - Stingray, lemongrass, daun kesum and belacan
|Blanched Ladies Fingers
|Freshly Mix Curry Paste [Sambal Tumis Paste]
600 gm stingray - cut into pieces
A bunch of Vietnamese mint [daun kesum]
2 stalks of lemongrass - lightly smashed
Ready Mix Sambal Tumis Curry Paste for 600 gm fish
3 cm piece belacan
10 pieces ladies fingers - blanched in boiling water till soft
750 ml water mix with 2 tbsp tamarind [strain away seeds]
salt and sugar to taste4 tbsp oil or more
- Heat oil in pot on medium heat, add in curry paste, belacan and lemongrass. Saute till fragrant and add in daun kesum leaves. Add in tamarind water. Bring to a boil and continue boiling for 5 minutes.
- Add in stingray to cook for another 10 minutes. If gravy is not enough add a little more water. Add in salt and sugar to taste. When fish is cooked, add in blanched ladies fingers. Cover and off fire.
Sambal Tumis Curry Paste - Mix together all the ingredients
3 tbsp chilli paste
50 gm blended shallots
1/4 tsp tumeric powder
2 tbsp fish curry powder
I'm submitting this to TSK Butler Monthly Blogger Event - September 2012 'Wet Curry' hosted by The Spanish Wok