Stingray Fish Curry

Right here in Malaysia, you have unlimited access to varities if fish curry masala all ready made into packages for a short cut method. I do use pre-packed masala powder once in awhile but always find nothing beats the homemade masala. The authentic taste of any curry only can be achieved with own ground masala and i'm sure many of you will agree with me. This is one of the recepi using delicious ground masala.

The grated coconut add the thickness to the curry with it's rich flavour to balance out the tanginess and spiciness. Generally, fish curry shall have the right tanginess to enhance the flavour and do use tamarind for best result instead of lemon juice. Aa for the fish, many knows the flesh is soft and spongy and best to use in curry as it will absorp the goodness of the gravy. With all the added vegetables one may simply call this stingray fish curry as a mouth watering one pot dish

Ingredients

1/2 kg stingray pieces, washed
3 tbsp tamarind paste
2 medium tomatoes, sliced
1 medium onion, chopped
1 tsp mustard seeds
2 green chillies
6 okras
1/2 tsp fenugreek seeds
1 sprig curry leaves
Chopped coriander leaves
3 tbsp oil
Salt to taste

For Grinding

1 large onion, chopped
1 large tomato,chopped
1 tbsp fennel seeds
2 tbsp coriander powder
1 tbsp garlic paste
1/2 tsp turmeric powder
2 tbsp chilly powder
1/2 cup grated coconut

Methods

Heat oil in a pan, sautee fennel seeds for a minute. Add in onion and sautee till translucent. Add garlic paste and saute for 10 seconds.

Add in tomatoes and sautee for 2 minutes. Add the turmeric powder and chilly powder. Stir for 30 seconds and add grated coconut. Cook for 20 seconds. Cool it completely.

Grind the coconut mixture with little water into a smooth paste.

In a pan heat oil and add mustard seeds. Once mustard seeds splutters add curry leaves and chopped onion. Saute for 1 minute. Add green chilly,tomato and okra. Cook till tender.

Add the ground masala and cook till oil separates. Add water and tamarind paste. Bring the mixture to boil and season with salt.

Add in the fish and give a gentle stir. Reduce heat to medium low and simmer for 10 minutes till the fish are fully cooked. Sprinkle with coriander leaves