Easy cooking recipe Stingray with Spicy Gravy with 16 ingredients and 9 stages of easy cooking, which is easy simple.
Without fail making ultimate Stingray with Spicy Gravy easy, delicious, practical. How to Cook stingray Fish curry food fun village #Stingray #Fish #Gravy. Stingray fish gravy is a nice spicy curry made in South Indian style and this thiurkkai meen kulambu will be liked by even children. Stingray fish gravy must be given to pregnant people as it is good for pelvis bone strength. It's no secret that Singaporeans love spicy food. This Sambal Fish (Stingray) is a popular fish dish that we usually have for dinner at hawker centres of.
Sambal Stingray (Barbecued Stingray) , also known as Spicy Banana Leaf Stingray and by the Malay name Ikan bakar (barbecued fish), is a Malaysian and Singaporean seafood dish.
Prepared by barbecuing stingray, it is served with sambal paste atop.
Matar With Spicy Gravy is a super delicious side dish made using green peas which tastes amazing in combination with either roti or rice.
Hi every body, at this time you get present recipe Stingray with Spicy Gravy with 16 ingredients and 9 steps. Below this is how to prepare, please observe carefully.
In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 16 ingredients and 9 stages of easy cooking Stingray with Spicy Gravy.
Ingredients for Stingray with Spicy Gravy
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Needed 1 : medium stingray fish - cut into pieces.
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Needed 1 : large onion - thinly sliced.
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Prepare 2 : tomatoes - slices.
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Prepare 3 : green chili - cut into slices.
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Needed 3 : stems of curry leaves.
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Needed 5 cloves : garlic and 1 inch ginger - blend/mash/grated.
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Needed 3 : baby corn - cut small.
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Needed 1 tbsp : fish curry powder.
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Prepare 1 1/2 tsp : chili powder.
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Needed 1/2 tsp : garam masala powder.
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Prepare 1/2 tsp : spices mix (fenugreek, fennel, mustard seed, cumin and urad).
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Needed 1 cup : tamarind water.
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Needed 1/2 cup : thin coconut milk.
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Prepare : Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes.
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Needed 3 tbsp : canola oil.
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Needed : For garnish; slices of onions, gren chilies and curry leaves.
Add all the ingredients except green peas, tomatoes, ginger, green chili, red chili, coriander, turmeric, and salt.
Cook stirring until spices start leaving the oil this.
Stingrays are a group of sea rays, which are cartilaginous fish related to sharks.
They are classified in the suborder Myliobatoidei of the order Myliobatiformes and consist of eight families: Hexatrygonidae.
If all cooking materials Stingray with Spicy Gravy it’s ready, We’re going into the cooking stage. Below is how to preparing with fast.
Stages Cooking Stingray with Spicy Gravy
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Prepare all the ingredients.
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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..
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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..
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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..
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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..
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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..
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Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again..
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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..
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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.
I didn't get this spicy gravy taste anywhere.
My sister always loved this crab gravy and finished all in no time.
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