Monday, 19 May 2008

Baked Curry Stingray

(From Y3K Recipes Issue No.5 – March/ April 2002)
Copyright of Y Three K Publisher. All rights reserved.

1 stingray (about 600g)
1 piece banana leaf
1 piece aluminium foil (2 feet long)

1 tbsp chilli powder/ serbuk chili
1 tbsp turmeric powder/ serbuk kunyit
1 tbsp curry powder/ serbuk kari
1 tbsp kurma powder/ serbuk kurma
2 stalks lemon grass/ serai (diced)
1 bunch curry leaves
2 tsps ikan bilis stock granules
200ml concentrated coconut milk
1 tbsp tamarind paste/ assam Jawa
125ml water

For Garnishing:
1/2 pineapple (cut into strips)
1 red chilli (shredded)

1. Clean stingray.
2. Heat up 2 tbsps oil. Mix well seasoning and stir-fry till fragrant. Turn off heat.
3. Place aluminium foil below banana leaf. Then place stingray onto banana leaf. Pour over (2).
4. Wrap up and tuck in both ends.
5. Bake at 250 degrees celcius for 20 minutes.
6. Garnish with pineapple and chilli.

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