Ikan Pari Asam Pedas (Spicy Tamarind Stingray)
Hidangan tradisional · Malay
A classic and beloved Malay dish featuring stingray simmered in a rich, tangy, and spicy tamarind-based gravy. The sourness from tamarind and the heat from chilies create a complex flavor profile that perfectly complements the tender stingray.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Stingray500g
- Tamarind paste3 tbsp
- Dried chilies10-15
- Shallots5
- Garlic3 cloves
- Galangal1 inch
- Turmeric1 inch
- Lemongrass1 stalk
- Tomatoes1
- Okra5-6 pods
- Pineapple chunks1/2 cup
- Assam keping (tamarind slices)2-3
- Water2 cups
- Saltto taste
- Sugar1 tsp
- Vegetable oil2 tbsp
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water for 15 minutes, then drain. Blend dried chilies, shallots, garlic, galangal, turmeric, and lemongrass into a paste.
- 2
Heat oil in a pot over medium heat. Add the spice paste and sauté until fragrant and oil separates.
- 3
Add tamarind paste, assam keping, and water. Bring to a simmer.
- 4
Add stingray pieces, salt, and sugar. Cook for about 5-7 minutes until the fish is almost cooked.
- 5
Add tomatoes, okra, and pineapple chunks. Cook for another 5 minutes until vegetables are tender and fish is fully cooked.
- 6
Adjust seasoning if needed. Garnish with fresh cilantro before serving.
