Hey everyone, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, stingray with spicy gravy. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Stingray spicy gravy/Sambal ikan pari. #Stingrayfish #Spicygravy #தினம்தினம்கடல்பயணம்#பிரசவித்த தாய்மார்களுக்கு உகந்தமீன். #Stingrays are a group of sea #rays, which are cartilaginous fish related to #sharks. Rays are edible, and may be caught as food using fishing lines or spears. For example, in Malaysia and Singapore, stingray is commonly grilled over charcoal, then served with spicy sambal sauce, or soy sauce. Ultimate Stingray Fish Curry Cooking In My Village, the fish looks very different. and the curry tastes yummy. enjoy the video.
Stingray with Spicy Gravy is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Stingray with Spicy Gravy is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have stingray with spicy gravy using 16 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stingray with Spicy Gravy:
- Make ready 1 medium stingray fish - cut into pieces
- Make ready 1 large onion - thinly sliced
- Take 2 tomatoes - slices
- Make ready 3 green chili - cut into slices
- Prepare 3 stems of curry leaves
- Make ready 5 cloves garlic and 1 inch ginger - blend/mash/grated
- Make ready 3 baby corn - cut small
- Prepare 1 tbsp fish curry powder
- Get 1 1/2 tsp chili powder
- Get 1/2 tsp garam masala powder
- Make ready 1/2 tsp spices mix (fenugreek, fennel, mustard seed, cumin and urad)
- Take 1 cup tamarind water
- Make ready 1/2 cup thin coconut milk
- Prepare Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes
- Prepare 3 tbsp canola oil
- Make ready For garnish; slices of onions, gren chilies and curry leaves
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. The stingray was seasoned with a thick layer of sambal, and then wrapped in a banana leaf. They didn't use charcoal, although I think it would have been even better had they done so, but instead used a hot surface.
Instructions to make Stingray with Spicy Gravy:
- Prepare all the ingredients
- 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.
- 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.
- 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.
- 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.
- 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.
- Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again.
- 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.
- 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.
The stingray was seasoned with a thick layer of sambal, and then wrapped in a banana leaf. They didn't use charcoal, although I think it would have been even better had they done so, but instead used a hot surface. Within the banana leaf wrapper, the stingray sort of steamed, baked. Cartoons are for kids and Adults! Stingrays are a group of sea rays, which are cartilaginous fish related to sharks.
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