Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stingray with spicy gravy. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Stingray with Spicy Gravy is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Stingray with Spicy Gravy is something which I’ve loved my whole life. They are fine and they look fantastic.
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 !
To begin with this recipe, we must prepare a few components. You can have stingray with spicy gravy using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stingray with Spicy Gravy:
- Make ready 1 medium stingray fish - cut into pieces
- Take 1 large onion - thinly sliced
- Get 2 tomatoes - slices
- Get 3 green chili - cut into slices
- Get 3 stems of curry leaves
- Take 5 cloves garlic and 1 inch ginger - blend/mash/grated
- Take 3 baby corn - cut small
- Get 1 tbsp fish curry powder
- Take 1 1/2 tsp chili powder
- Take 1/2 tsp garam masala powder
- Prepare 1/2 tsp spices mix (fenugreek, fennel, mustard seed, cumin and urad)
- Get 1 cup tamarind water
- Get 1/2 cup thin coconut milk
- Get Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes
- Take 3 tbsp canola oil
- Make ready 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.
Instructions to make Stingray with Spicy Gravy:
- Prepare all the ingredients
- 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.
- 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.
- 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.
- 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.
- 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.
- Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again.
- Once gravy thicken slightly, add the fish 1 by 1 and simmer until cooked through. Cook on medium flame. Don't stir too hard. The fish breaks easily if stir too much. Cook for 2 to 3 minutes.
- 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 it's 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.
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