Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, stingray with spicy gravy. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Stingray with Spicy Gravy is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Stingray with Spicy Gravy is something that I’ve loved my whole life. They are nice and they look wonderful.
Hi freinds, Selamat datang ke Seethi`ss Kitchen. Stingray spicy gravy/Sambal ikan pari. #Stingrayfish #Spicygravy #தினம்தினம்கடல்பயணம்#பிரசவித்த தாய்மார்களுக்கு உகந்தமீன். BBQ-ed and guaranteed to spice your life up.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 1 medium stingray fish - cut into pieces
- Take 1 large onion - thinly sliced
- Make ready 2 tomatoes - slices
- Take 3 green chili - cut into slices
- Prepare 3 stems of curry leaves
- Take 5 cloves garlic and 1 inch ginger - blend/mash/grated
- Get 3 baby corn - cut small
- Make ready 1 tbsp fish curry powder
- Prepare 1 1/2 tsp chili powder
- Get 1/2 tsp garam masala powder
- Take 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
- Get 3 tbsp canola oil
- Get For garnish; slices of onions, gren chilies and curry leaves
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Instructions 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.
This video shows how to make a spicy thirandi curry Kerala style. 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. Sambal stingray is grilled stingray or skate fish with spicy chili sambal barbeque sauce over banana leaf. Sambal stingray claimed as Singaporean dish Looks spicy, flavorful, and fresh.
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