Kerala style Stingray Curry
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.