About the cuisine

Our food is a delicious blend of flavours coming from the Malays,Chinese,India and indigenous communities living in Malaysia

Monday, April 8, 2013

STING RAY FISH CURRY


STING RAY CURRY


500 gm sting ray,cut into pieces

4 small tomato,cut into 2

50 gm fish curry powder

20 gm chili powder

100 gm tamarind

1 litre water

Salt to taste

For tempering

1 big onion,finely sliced

100 gm garlic,cut into two. I use alot of garlic in this curry.

1 tsp fenugreek

2  stalks of curry leafs

4-5 tbsp oil

1. Squeezed tamarind with the 1 litre water.( Note: I like to cook this curry a bit more sour.) keep aside

2. Mix the curry powder and chili powder with a little water and make into a paste.

3. Heat the oil and add in the onion,garlic,fenugreek and curry leaves fry until the onion turn light brown. Add in the curry paste and mix well add in a little water and mix well until oil rise.

4. Add in the tamarind water and salt stir well. Slow down the flame and let this simmer for a while. When the gravy turn a bit thick add in the fish and let it cook. Last add in the tomato and cook for a while and remove from the heat. Serve with rice.
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