Stingray in Hot And Sour Gravy (Ikan Pari Asam Pedas)


500 g Stingray, cut into big pieces
125 ml Cooking oil
2 stalks Torch ginger bud (bunga kantan), halved lengthwise
1 sprig Polygonum leaves (daun kesum), leaves only
500 ml Water
4 Lady's fingers, stalk discarded
2 tbsp Tamarind pulp, mixed with 125 ml water, squeezed and juice strained
Salt to taste
Finely Ground
10 Shallots, peeled
8 tbsp Dried chili paste
5 Red chilies
2 cm knob Fresh turmeric, peeled
2 tsp Dried shrimp paste (belacan) powder




Wash and clean fish with salt and tamarind pulp and rinse a few times. Drain. Heat cooking oil in a pot over high heat and fry ground ingredients until fragrant. Reduce the heat and add fish, torch ginger bud and polygonum leaves. Stir well. Pour in half of the water and simmer for 5 minutes. Add lady's fingers, the remaining water and tamarind juice and increase the heat. Season with enough salt.

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