Name: Stingray Fish Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 600 g stingray fish; 8 okra or lady fingers; 2 tomatoes, cut into wedges; 5 fresh ginger, sliced (1 cm per slice); 5 shallots; 5 cloves of garlic; 2 large onion , sliced; 2 buds ginger flowers, cut into 2-3cm; 16 g belacan; 3 stalks lemongrass, sliced; 12 g galangal, lengkuas; 2 tsp tumeric powder; 12 dried chilli , soaked; 2 candlenuts; 50 g cooking oil; 3 tbsp tamarind pulp; 800 ml water; ½ tsp salt (to taste); 1 tsp sugar (to taste)

AuthorLe-ThermiqueCategoryMain DishesDifficultyBeginner

Yields5 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

INGREDIENTS:

(A)

600 g stingray fish

8 okra or lady fingers

2 tomatoes, cut into wedges

(B) Spices

5 fresh ginger, sliced (1 cm per slice)

5 shallots

5 cloves of garlic

2 large onion , sliced

2 buds ginger flowers, cut into 2-3cm

16 g belacan

3 stalks lemongrass, sliced

12 g galangal, lengkuas

2 tsp tumeric powder

12 dried chilli , soaked

2 candlenuts

50 g cooking oil

3 tbsp tamarind pulp

800 ml water

½ tsp salt (to taste)

1 tsp sugar (to taste)

COOKING METHODS:

- Place (B) spice ingredients into the mixing jar to blend.
Select preset mode R - SMOOTHIES - RUN Auto Settings: Timer: 30 Seconds / Speed: 10

- Scrape down and add cooking oil to sauté until fragrant.
Settings: Timer: 5 Minutes / Speed: 2 / Temperature : 110°C

- Add in (A) ingredients - stingray fish , okra and (C) ingredients - tamarind juice into the mixing jar to cook.
Settings: Timer: 10 Minutes / Temperature : 110°C

- Transfer to a large bowl and serve hot with rice.

Nutrition Facts

5 servings

Serving size

Ingredients