Stingray Curry (Stingray Assam Pedas)
A Malaysian Stingray Curry combines stingray with okra and various spices. Spicy and sour in flavour, it’s a dish you’ll remember! Give this recipe a try!
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Cooking tools:
- Blender
- Food processor
- Wok
- Fine-mesh sieve
- Stove
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 500g stingray (cleaned and cut into bite-sized pieces)
- 3 dried assam pieces
- 12 okra (ladies' fingers)
- 20 laksa leaves
- 15 dried chillies
- 4 fresh chillies
- 4 garlic cloves (peeled and roughly sliced)
- 1 lemongrass stalk
- 1 tbsp toasted belacan
- ½ tbsp turmeric
- ½ tbsp galangal
- 1¼ cup shallots (thinly sliced)
- 1 red onion (cleaned, quartered and separated into layers)
- 1 tomato (cleaned and cut into bite-sized wedges)
- 2 tsp sugar (or to taste)
- Salt (to taste)
- 3 tbsp tamarind paste
- 700ml water
- Oil (to cook)
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