Asam Pedas Ikan Pari: Spicy & Tangy Stingray Curry

tamarind paste

🥗Healthier: fresh tamarind

💰Cheaper: lemon juice

Fresh tamarind provides a more authentic flavor while lemon juice is a cost-effective alternative.

stingray

💰Cheaper: mackerel

Mackerel is a more accessible fish option that still offers a rich flavor.

galangal

💰Cheaper: ginger

Ginger is a common substitute that can provide a similar warmth.

chili paste

💰Cheaper: fresh chilies

Fresh chilies can be used for a fresher taste and are often less expensive.

Prepare the stingray by cleaning and cutting into pieces.

Soak tamarind paste in water and extract the juice, discarding the solids.

Heat vegetable oil in a pot over medium heat until shimmering.

Add chopped shallots, garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in chili paste, turmeric, and galangal; cook for another 2 minutes.

Pour in the tamarind juice and water; bring to a simmer.

Add lemongrass and lime leaves; let the mixture cook for 5 minutes to develop flavors.

Introduce the stingray pieces into the pot; simmer gently for 15-20 minutes until cooked through.

Add salt and sugar to taste; adjust seasoning as needed.

Stir in chopped tomatoes and cook for an additional 5 minutes.

Garnish with coriander leaves before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens