Cooking Recipe for Sour and Spicy Eggplant Stingray, Fresh, Delicious!
Stingray or which has the Latin name Dasyatidae is a dangerous type of fish. If you touch the tail, you can get stung and get a deadly poison. Behind all that, stingrays also have a delicious taste when processed into food.
Therefore, this menu will combine stingrays and tamarind eggplant cooked in spicy sauce. Straight to the recipe, let’s!
1. Prepare the ingredients
The main ingredient:
- 500 grams of stingray
- 2 tamarind eggplant
- Seasoning stir fry:
- 1 lemongrass
- 1 segment of galangal
- 3 bay leaves
- 2 pieces of lime leaves
- 10 pieces of cayenne pepper
- Salt and sugar to taste
- Enough water
- Ground spices:
- 7 spring onions
- 3 cloves of garlic
- 15 red curly chilies
- 2 candlenuts
- ½ turmeric segment
2. First, process the stingray meat
To process stingrays, first wash them thoroughly then cut them into smaller sizes so that they are easy to process and consume. After that, peel some of the eggplant skin and then cut it into small pieces like a stingray. You can discard the eggplant seeds if you don’t like them.
3. Puree the cooking spices in a blender or chopper
Puree shallots, garlic, red chilies, pecans, and turmeric. Use a blender or chopper so that the spices are smoothed faster. Meanwhile, grind the lemongrass and galangal with a knife to stir-fry it with the ground spices.
4. Saute ground spices until fragrant
Heat a little oil in a skillet. Pour the ground spices along with lemongrass, galangal, bay leaves, and lime leaves. Saute this spice until it smells good and changes color.
5. Cook all ingredients together and serve
Put the eggplant and enough water into the frying pan then cook until it’s half cooked. Season the dishes with salt and sugar to taste.
Next, add the stingray and let it cook until it boils. When cooked, put the cayenne pepper into the dish then cook until all cooked.
It’s this easy to make dishes from a combination of stingray and tamarind eggplant. Serve this dish with a plate of warm rice, yes!