Asam Pedas Ikan Pari (Classic Stingray Curry)
Hidangan tradisional · Malaysian
A classic and intensely flavorful Malaysian sour and spicy fish curry, featuring tender stingray simmered in a rich tamarind and chili paste broth. This dish is a staple in Peranakan and Malay households, known for its vibrant color and complex taste profile.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Stingray500g
- Tamarind paste50g
- Dried chilies20g
- Shallots150g
- Garlic50g
- Galangal20g
- Turmeric10g
- Lemongrass1 stalk
- Belacan (shrimp paste)1 tsp
- Asam keping (dried tamarind slices)3 pcs
- Okra100g
- Tomatoes100g
- Vegetable oil3 tbsp
- Water500ml
- Saltto taste
- Sugar1 tsp
- Cilantrofor garnish
Langkah
- 1
Soak dried chilies in hot water until softened, then drain.
- 2
Blend soaked chilies, shallots, garlic, galangal, turmeric, lemongrass, and belacan into a smooth paste.
- 3
Heat vegetable oil in a pot. Sauté the blended chili paste until fragrant and the oil separates.
- 4
Add tamarind paste and asam keping. Stir well.
- 5
Pour in water and bring to a boil. Season with salt and sugar.
- 6
Add stingray pieces and cook until almost done.
- 7
Add okra and tomatoes. Cook for another 5-7 minutes until okra is tender-crisp and tomatoes are softened.
- 8
Adjust seasoning if needed. Serve hot, garnished with cilantro.
