Nyonya Gulai Tumis Fish [Stingray Curry]

This curry is different from the Nyonya Assam Pedas Fish which I posted earlier.  For this curry, as the name implies, the curry paste has to be fried in oil to bring out it's flavour and colour.

You can add other ingredients like lady's fingers, tomato and onion wedges to this curry [like my mom used to do] but I just wanted to enjoy the fish with the gravy according to the book.  The gravy is flavourful, of thick consistency and the spiciness is just nice.

Ingredients

[original recipe from Nyonya Flavours with slight modifications]

Spice Paste - Ground Together

15 gm [10] dried red chillies - soaked in hot water and drained
2 red chillies - optional

2 stalks lemongrass - sliced

2 cm fresh tumeric - skinned and sliced or 1 tsp tumeric powder

100 gm [10] shallots

20 gm [3 cloves] garlic

15 gm belacan

1 tbsp tamarind pulp

375-400 ml water
100 ml cup oil

400 gm stingray - cleaned and cut into chunks 
1 stalk ginger flower - halved and sliced finely [I omit]

1/2 - 1 tsp salt to taste

1 1/2 tbsp sugar to taste

a few stalks of Vietnamese mint [daun kesum] - optional

1. Blend spice ingredients in a blender until fine.  Set aside.
2. Mix tamarind pulp with water and strain to extract the juice.
3. Heat oil in wok/pot, saute blended paste until oil rises.  Add in the tamarind juice and bring to boil for 5-10 minutes until aromatic.   Season with salt and sugar.
4. Add the fish, bring to boil for about 5 minutes or until fish is cooked.
5. Add daun kesum if using.
6. Dish out to serve and garnish with mint leaves[optional].
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Notes: Visit this site for it's Nutritional Facts [here]
   
   
   I'm linking this post to Cook Your Books #5 Event
    hosted by Joyce of  Kitchen Flavours