What's cooking today ; Grilled Sting Ray in milky herb gravy

Before I continue my Milan entries, let's see what I had just now. Cooked this dish last weekend and it was so yummy! So, I had another round yesterday, and thought it would be lovely to share the recipe here.

This recipe originated via my mum's Javanese roots.. Mum had always used cat fish every time she cooks this and it tastes better! But if you have difficulty getting cat fish, the best substitute would be string ray, just as in my case.


I had used four chunks of sting ray. Add two tablespoons of tamarind paste.



Marinate the sting ray in tamarind paste for 30 minutes - this helps in reducing the unpleasant, fish smell of the sting ray. More importantly, this also tenderizes the sting ray.


Subsequently, clean the sting ray again - washing off the remnants of tamarind. Then, add two tablespoons of fish oil, and sprinkle some turmeric powder, and leave it for a while. While that is being done, you need to now prepare the paste for its gravy. Dash two cloves of garlic, five small onions, six Thai chillies, an inch of fresh turmeric (or a spoon of turmeric powder) and an inch of kencur root (aromatic ginger) Fry the paste in a pot with two spoons of cooking oil. Once the aroma rises, add a cup of light coconut milk and bring to boil. Reduce the fire intensity, and add thick coconut milk. Leave it to cook for a few minutes. Turn off the fire and add in some slices of kencur leaves. Now, the gravy is done.


Pan grill the sting ray but do not over cook. Once done, place the grilled sting ray in a bowl and pour the gravy over it.


There you have it - it's ready to be served!