Stingray Curry (Stingray Assam Pedas) | Asian Inspirations

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)