Simple Nyonya Curry Stingray Recipe

I have been frying and baking most of the stingrays that I bought from the wet market. It is time to make some spicy and sour Nyonya style curry with the stingray cut. I like stingray because it is rather easy to cook and also easily defrost because of its’ flat cum thin body structure. I cooked this nice curry sting ray dish for my brother and his family when he came to my house for dinner. I realised that I did not have okra (ladyfingers) in my fridge therefore I used long beans as a replacement. Well, I found out that long beans is a good replacement for okra due to its’ crunchy texture.

Ingredients
Stingray 400 gms, cut in to one inch pieces
Curry powder, 4 tablespoons (mix with water to form a paste)
Turmeric, 1 tablespoon (add into the curry paste)
Chilly boh (paste), 1 tablespoon
Shallots, 5 pcs, blended
Serai (lemongrass), 2 pcs, blended
Belachan (fermented shrimp paste), 1 teaspoon
Tamarind juice to taste
Salt to taste
Sugar to taste
Long Beans, 7 pcs, cut in to one inch length

Heat up wok and put in around 4 table spoons oil vegetable oil. Turn the heat to low; sautéed shallots, turmeric, curry, serai, belachan, and chilly boh until fragrant. Add stingray and long beans. Pour in some water just enough to cover the stingray cut. Bring to a boil. Add in the tamarind juice, salt and sugar to taste.
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