Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stingray with spicy gravy. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
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 on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Stingray with Spicy Gravy is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started 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 cook that.
The ingredients needed to make Stingray with Spicy Gravy:
- Make ready 1 medium stingray fish - cut into pieces
- Get 1 large onion - thinly sliced
- Take 2 tomatoes - slices
- Take 3 green chili - cut into slices
- Prepare 3 stems of curry leaves
- Prepare 5 cloves garlic and 1 inch ginger - blend/mash/grated
- Make ready 3 baby corn - cut small
- Get 1 tbsp fish curry powder
- Make ready 1 1/2 tsp chili powder
- Prepare 1/2 tsp garam masala powder
- Make ready 1/2 tsp spices mix (fenugreek, fennel, mustard seed, cumin and urad)
- Make ready 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
- Get For garnish; slices of onions, gren chilies and curry leaves
A stingray south Indian recipe ! Stingrays are a group of rays, consisting of eight families including the sixgill stingray, deep water stingray, stingarees, round rays, whiptail stingrays, river stingrays, butterfly rays and eagle rays. BBQ-ed and guaranteed to spice your life up. Chinchalok: A pink murky sauce with fermented shrimps, onions and lime juice given as a dip for your stingray.
Steps 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.
It differs in taste as many chefs make their own rendition. 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. Stingrays are diverse group of fish characterized by flattened bodies.
So that is going to wrap it up with this special food stingray with spicy gravy recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
