Recipe of Tasty Stingray with Spicy Gravy

Hey everyone, welcome to our recipe page. Today I will show you a way to make a distinctive dish, Stingray with Spicy Gravy. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Stingray with Spicy Gravy Recipe. Stingray spicy gravy/Sambal ikan pari. #Stingrayfish #Spicygravy #தினம்தினம்கடல்பயணம்#பிரசவித்த தாய்மார்களுக்கு உகந்தமீன். The stingray was seasoned with a thick layer of sambal, and then wrapped in a banana leaf.

You can cook Stingray with Spicy Gravy using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Stingray with Spicy Gravy

1. You need 1 of medium stingray fish - cut into pieces.
2. Prepare 1 of large onion - thinly sliced.
3. Make ready 2 of tomatoes - slices.
4. You need 3 of green chili - cut into slices.
5. It’s 3 of stems of curry leaves.
6. You need 5 cloves of garlic and 1 inch ginger - blend/mash/grated.
7. Take 3 of baby corn - cut small.
8. Make ready 1 tbsp of fish curry powder.
9. Make ready 1 1/2 tsp of chili powder.
10. It’s 1/2 tsp of garam masala powder.
11. Prepare 1/2 tsp of spices mix (fenugreek, fennel, mustard seed, cumin and urad).
12. Make ready 1 cup of tamarind water.
13. Prepare 1/2 cup of thin coconut milk.
14. It’s of Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes.
15. You need 3 tbsp of canola oil.
16. Make ready of For garnish; slices of onions, gren chilies and curry leaves.

Chinchalok: A pink murky sauce with fermented shrimps, onions and lime juice given as a dip for your stingray.It differs in taste as many chefs make their own rendition.Sambal stingray, also known as Spicy Banana Leaf Stingray and by the Malay name Ikan bakar (barbecued fish), is a Malaysian/Singaporean seafood dish.Prepared by barbecuing stingray, it is served with sambal paste atop.

Stingray with Spicy Gravy instructions

1. Prepare all the ingredients.
2. For tamarind water: Take lemon size of tamarind. Add ½ cup of hot water over the tamarind. Soak the tamarind for about 10 minutes. This process helps to soften the tamarind. Next step use fingers to mash the tamarind into the water until it is completely soft. This helps to extract the juice from the tamarind. Next, strain the tamarind water into another bowl. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water. The tamarind water is now ready for use in gravy..
3. To remove the fishy smells from the stingray, soak the fish pieces for 30 minutes with 1 tbsp salt and a handful tamarind. Then wash well..
4. Heat oil, add mix spices, onion, tomato green chilli and curry leaves. Saute well. Next add ginger and garlic paste and baby corn. Sauté again for 1 to 2 min..
5. Next add all 3 types of curry powder and other spices powder. Give it a stir. Then add water and salt. Slowly stir everything together..
6. Bring to boil. Over in low flame, cook until the traces of oil appear on the surface. Once the oil separates, add tamarind juice and thin coconut milk. Stir and let boil for few minutes..
7. Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again..
8. Once gravy thicken slightly, add the fish 1 by 1 and simmer until cooked through. Cook on medium flame. Don't stir too hard. The fish breaks easily if stir too much. Cook for 2 to 3 minutes..
9. Lastly sprinkle the sliced onion, green chili and curry leaves over the gravy to enhance the aroma. Turn off the flame when the green chili changes it's color. Serve with hot rice..

Read on and enjoy our interesting information about stingrays.Like their cousin the shark, stingrays do not have bones, their skeletons are instead made of cartilage.BBQ-ed and guaranteed to spice your life up.

Cartoons are for kids and Adults!You can use your mobile device without any trouble.Stingrays are a group of sea rays, which are cartilaginous fish related to sharks.They are classified in the suborder Myliobatoidei of the order Myliobatiformes and consist of eight families: Hexatrygonidae (sixgill stingray), Plesiobatidae (deepwater stingray), Urolophidae (stingarees), Urotrygonidae.Matar With Spicy Gravy is a super delicious side dish made using green peas which tastes amazing in combination with either roti or rice.