Creamy Curry Stingray with Okra Recipe

Eating my curry stingray with durians! Yum Yum!

I have been cooking and eating too much creamy food recently. Luckily it is very hard for me to put on weight, which is a blessing in disguise because I can eat as much as I desire! LOL! I thought the durians that I bought would go down well with some creamy stingray curry, so it is time to hit the kitchen to cook the stingray cuts from my freezer. I always have okra and long beans in my fridge, which explain why I often use these vegetables in my curry dish. Furthermore my kids love long beans and my wife loves okra in curry. You can also use cabbage and brinjals (eggplant) in this recipe.

Ingredients
Stingrays fish cut, 10 pcs
Curry Powder, 5 table spoons, mix with water to make a paste
Chilli Paste, 1 table spoon (optional)
Coconut Milk (santan), 1 coconut
Mixed halba, 1 teaspoon
Salt to taste
Shallots, 5 pcs, chopped finely
Okra (ladyfingers), 5 pcs
Long Beans, 3 pcs, cut into one inch length
Serai (lemongrass), 1 pc

Heat up pot and add in around 4 table spoons of vegetable oil. Sauteed shallot until it turns golden brown. Add in the serai (lemongrass), curry paste, mixed halba and chilly paste. Fry the mixture until nice aroma permeates the air. Add coconut milk. Bring to a boil and add in the long beans. Add in the stingray cut and let it boil for 1 minute. Put in the okra and add salt to taste.