Stingray Curry With Ladies Fingers

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]

Ingredients

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 taste

4 tbsp oil or more

 

1. 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.  
2. 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

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