Tested Recipe with Slight Adjustment Adapted from Jamie Jong’s Claypot Delights
700g sting ray
4 tomatoes (cut into wedges)
2 red chillies (deseeded and cut into wedges)
200g okra (trimmed and halved)
2 stalk daun kesom
80g tamarind pulp mixed with 500ml water, strain to obtain juice
2 tbsp cooking oil
20 shallots (peeled)
5 cloves garlic (peeled)
10 dried chillies (seeded and soaked)
1-inch young ginger
2 stalk lemongrass (white part only, sliced)
1 pc torch ginger flower (sliced)
1 tbsp sugar
½ tsp salt
- Cut sting ray into big chunks, blanch in boiling water and rinse well, set aside.
- Heat oil in a big claypot, fry blended ingredients until oil separates. Add tamarind water and bring to a boil.
- Add in fish, daun kesom, tomatoes, okra and red chillies. Simmer until cooked.
- Season with sugar and salt.
- Serve hot.