Clay Pot Stingray

Ingredients:

200g of Mama’s Delights Nyonya Curry Paste

1000g of stingray, clean and cut

60g red onion, cut into slices

250ml of water

50ml of coconut milk or skimmed milk

Blanched Vegetable:

80g of red tomatoes, cut into wedges

100g of okra, blanched whole, plunge into cold water

Cooking Method:

1: Heat 200g Mama’s Delight Nyonya Curry Paste in a clay pot, add in red onion sliced and fry with high heat for 30 seconds.

2: Add in 1000g stingray and 250ml water. Stir well and bring to boil.

3: Cover the lid, reduce to medium heat and continue simmer for 15 minutes until the stingray is cooked. Do not over boil the gravy.

4: Add in the blanched vegetables, stir well and bring to boil.

5: Lastly, add in the coconut milk or skimmed milk. Stir well until boiled and ready to serve.

* Cooking duration may vary depending on the size of the fish.

Serving suggestion with Curry Sting Ray:

1: White rice

2: Toasted bread

3: Roti Canai

Clay Pot Sting