Stingray Fish Curry

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AuthorLe-ThermiqueCategoryDifficultyBeginner

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
(C) Tamarind juice
 3 tbsp tamarind pulp
 800 ml water
 ½ tsp salt (to taste)
 1 tsp sugar (to taste)

COOKING METHODS:
1

- 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

2

- 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

3

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

Nutrition Facts

5 servings

Serving size

Ingredients

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
(C) Tamarind juice
 3 tbsp tamarind pulp
 800 ml water
 ½ tsp salt (to taste)
 1 tsp sugar (to taste)

Directions

COOKING METHODS:
1

- 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

2

- 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

3

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

Notes

Stingray Fish Curry

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