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
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.