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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