Kerala style Stingray Curry

This Kerala style Stingray Curry is a spicy one using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is brilliant with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

When you are a native of another country living abroad, shopping for many ingredients can be a real chore. Often you would know the name of ingredients in your local or native language and it can sometimes be a difficult task to find the English name for it while shopping here.

And with Google and Wiki being my best friend in most instances, I still find it hard sometimes especially while shopping for seafood.

That’s what happened last week at the market. I had taken my parents out to the Dandenong Market, to show them around as well as pick up some seafood and other ingredients. I was quite curious when their faces lit up at the sight of a particular product. And I was so surprised to hear that it was one of my absolute favourites, a local variety that is often called ‘therendi’, a fish species popular in some parts of Kerala.

Therendi (also called therachi) is actually a variety of Stingray which is quite famous for its unique cartilaginous structure.

I have often seen this at the markets but never could identify because it was always cut up and kept in chunks rather than the whole fish and also I had no clue of its English name. And I was always under the impression that stingray was not for human consumption!

To cut a long story short, I was quite ecstatic that one of my favourite ingredients is so easily available here and I can make this delicious stingray curry. Stingray is a common or popular fish in many Asian countries; it is a very affordable one often being dubbed poor man’s fish. But I love its cartilaginous flesh which has a really unique texture when you bite into it.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery stingray curry that is best enjoyed with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

The defining flavours of this curry are powdered red chilli and kudampuli (black kokum). As I mentioned, it is a fiery one but you can always adjust the heat level to your preferences.

Print Recipe

Kerala style Stingray Curry

Course: Side Dish

Cuisine: Kerala

Author: Dhanya Samuel

Ingredients

• 600 gms stingray; cut into cubes
• 5-6 shallots; finely chopped
• 1 inch ginger; finely chopped
• 4 garlic cloves
• 2 tsp chilli powder
• 3 tsp Kashmiri chilli powder
• ½ tsp turmeric powder
• 3-4 tbsp coconut oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• ¼ cup fresh coconut pieces; thinly sliced
• 2 sprigs curry leaves
• 2 black kokum/kudampuli pieces
• Salt to season

Instructions

• Grind together garlic, chilli powders and turmeric powder to a coarse paste.
• In an earthenware vessel or pan, heat oil and add the mustard seeds. Allow to splutter and then add the fenugreek seeds, curry leaves followed by onion and ginger.
• Sauté till the onions are softened and begin to take on a light brown colour. Next add the chilli paste, kokum pieces and 1 cup water. Season with salt and bring to boil.
• Add the fish pieces and cook on medium heat for 5 minutes. Then lower heat and cook till done.
• Garnish with curry leaves. Keep for at least 30 minutes before serving.

Notes

Adjust the quantities of chilli powder to heat preferences,

This curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

And do not forget to tag me #thespiceadventuress if you try it out.