Recipe: Delicious Stingray with Spicy Gravy

Recipe: Delicious Stingray with Spicy Gravy Delicious, fresh and tasty.

Stingray with Spicy Gravy. How to Cook stingray Fish curry food fun village #Stingray #Fish #Gravy. This video shows how to make a spicy thirandi curry Kerala style. A stingray south Indian recipe !

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.

It differs in taste as many chefs make their own rendition.

You can have Stingray with Spicy Gravy using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Stingray with Spicy Gravy

1. You need 1 of medium stingray fish - cut into pieces.

2. Prepare 1 of large onion - thinly sliced.

3. Prepare 2 of tomatoes - slices.

4. You need 3 of green chili - cut into slices.

5. Prepare 3 of stems of curry leaves.

6. It’s 5 cloves of garlic and 1 inch ginger - blend/mash/grated.

7. You need 3 of baby corn - cut small.

8. It’s 1 tbsp of fish curry powder.

9. You need 1 1/2 tsp of chili powder.

10. It’s 1/2 tsp of garam masala powder.

11. Prepare 1/2 tsp of spices mix (fenugreek, fennel, mustard seed, cumin and urad).

12. You need 1 cup of tamarind water.

13. You need 1/2 cup of thin coconut milk.

14. Prepare of Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes.

15. Prepare 3 tbsp of canola oil.

16. It’s of For garnish; slices of onions, gren chilies and curry leaves.

TABASCO® Brand Pepper Sweet and Spicy Pepper Sauce.

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.

Stingray with Spicy Gravy instructions

1. Prepare all the ingredients.

2. 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..

3. 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..

4. 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..

5. 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..

6. 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..

7. Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again..

8. Once gravy thicken slightly, add the fish 1 by 1 and simmer until cooked through. Cook on medium flame. Dont stir too hard. The fish breaks easily if stir too much. Cook for 2 to 3 minutes..

9. 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 its color. Serve with hot rice..

Learn about the stingrays defenses against predators, what stingrays eat, where they live, how many species there are, and much more.

Read on and enjoy our interesting information about stingrays.

Like their cousin the shark , stingrays do not have bones, their skeletons are instead made of cartilage.

Matar With Spicy Gravy is a super delicious side dish made using green peas which tastes amazing in combination with either roti or rice.

Add all the ingredients except green peas, tomatoes, ginger, green chili, red chili, coriander, turmeric, and salt.