STINGRAY NYONYA ASSAM CURRY
Kari Asam Pedas Ikan Pari
This evening, we are gonna cook stingray curry. Kinda craving for something hot and sour. This is a very easy fish curry to prepare.
Very straightforward.
3 Simple Steps:
1. Blend the Ingredients.
2. Fry the Ingredients.
3. Add Add Add
The Ingredients.
shallots, garlic, ginger, chillies, lime, lemon grass (bottom half),
daun kesum (laska leaves), tomatoes and chilly paste (bowl)
Fresh Stingray.
1. Blend the Ingredients.
Blend shallots, garlic, ginger and lemon grass.
2. Fry the Ingredients.
Stir-fry the blended ingredients in hot oil.
Fry Fry Fry.
Add the chilly paste.
(chilly boh from the market)
Toss in daun kesum (laska leaves).
Continue to fry until you see oil appearing on the surface.
That came from Bryan. He says he heard it from "somewhere"
that you have to fry the spices until the oil appears on the surface.
that you have to fry the spices until the oil appears on the surface.
Add tamarind juice.
Add the fish. Add water.
Add tomatoes. Add lemon grass (stalks).
Add seasalt. Add brown sugar.
Simmer until the curry looks ready
and the fish is cooked.
About 15 to 20 minutes.
Garnish with coriander leaves and decorative chilly.
Bryan's plate.
Close Up! :D
Awesome, just awesome!
The stingray is fresh and absolutely yummy!
The curry is sweet, sour and spicy. Oooh!
Step aside spoons, this is a dish for the fingers.
Today, I had my one shake of The Green Drink,
nasi lemak with chicken for lunch and the above for dinner.
