Sting ray in tamarind / chilli gravy ( Ikan pari asam pedas )

Sting ray in tamarind / chilli gravy  (Ikan pari asam pedas )

     Ingredients :

Sting ray  600 gm

1 onion ( sliced )

2 clove garlic ( sliced )

3 or 4 stalk of polygonum ( daun kesum )

1) 30 pieces of dried chilli (soaked )

2) 5 shallots

3) 3 cloves  garlic                                                         

4) 1 inch ginger                                                              

5) Half inch belacan / shrimp paste ( Optional )

6) Half inch turmeric root

Blend Nos 1 to 6 finely and saute until mixture is fragrant and oil float to the surface, Leave aside .

3 big spoon of tamarind paste ( mix with 3 cups of water and filtered  )

3 leaves of salted cabbage / kiam cai  ( shredded and soaked in water )

Half a bowl of cherry tomatoes or tomato wedges

Seasoning

Sugar (optional )

Clean fish , season with salt and leave aside.

Heat oil in wok and stir fry onion and garlic until fragrant. Add the blended fragrant mixture. Pour in the tamarind water. Bring to a boil add salted cabbage and tomatoes , add the seasoned sting ray and sugar, let it simmer till fish is cooked  Lastly add polygonum leaves Serve with hot white rice