Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, stingray with spicy gravy. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Stingray with Spicy Gravy is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Stingray with Spicy Gravy is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have stingray with spicy gravy using 16 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stingray with Spicy Gravy:
- Prepare medium stingray fish - cut into pieces
- Take large onion - thinly sliced
- Make ready tomatoes - slices
- Get green chili - cut into slices
- Get stems of curry leaves
- Make ready garlic and 1 inch ginger - blend/mash/grated
- Prepare baby corn - cut small
- Take fish curry powder
- Take chili powder
- Make ready garam masala powder
- Prepare spices mix (fenugreek, fennel, mustard seed, cumin and urad)
- Make ready tamarind water
- Prepare thin coconut milk
- Get Mixture of 1 cup evaporated lowfat milk with 1/2 sliced onions and tomatoes
- Prepare canola oil
- Get For garnish; slices of onions, gren chilies and curry leaves
Steps to make Stingray with Spicy Gravy:
- Prepare all the ingredients
- For tamarind water: Take lemon size of tamarind. Add ½ cup of hot water over the tamarind. Soak the tamarind for about 10 minutes. This process helps to soften the tamarind. Next step use fingers to mash the tamarind into the water until it is completely soft. This helps to extract the juice from the tamarind. Next, strain the tamarind water into another bowl. Add another 1/2 cup of water and mash the pulp once again to make more tamarind water. The tamarind water is now ready for use in gravy.
- To remove the fishy smells from the stingray, soak the fish pieces for 30 minutes with 1 tbsp salt and a handful tamarind. Then wash well.
- Heat oil, add mix spices, onion, tomato green chilli and curry leaves. Saute well. Next add ginger and garlic paste and baby corn. Sauté again for 1 to 2 min.
- Next add all 3 types of curry powder and other spices powder. Give it a stir. Then add water and salt. Slowly stir everything together.
- Bring to boil. Over in low flame, cook until the traces of oil appear on the surface. Once the oil separates, add tamarind juice and thin coconut milk. Stir and let boil for few minutes.
- Then add evaporated low-fat milk mixture. Let boil for 2 to 3 min again.
- Once gravy thicken slightly, add the fish 1 by 1 and simmer until cooked through. Cook on medium flame. Don't stir too hard. The fish breaks easily if stir too much. Cook for 2 to 3 minutes.
- Lastly sprinkle the sliced onion, green chili and curry leaves over the gravy to enhance the aroma. Turn off the flame when the green chili changes it's color. Serve with hot rice.
So that’s going to wrap this up with this special food stingray with spicy gravy recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
