Sting Ray in Tamarind Sauce

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

Blended ingredients:

20 shallots (peeled)

5 cloves garlic (peeled)

10 dried chillies (seeded and soaked)

1-inch turmeric

1-inch young ginger

2 stalk lemongrass (white part only, sliced)

1 pc torch ginger flower (sliced)


1 tbsp sugar

½ tsp salt

Preparation Instructions:

  1. Cut sting ray into big chunks, blanch in boiling water and rinse well, set aside.
  2. Heat oil in a big claypot, fry blended ingredients until oil separates. Add tamarind water and bring to a boil.
  3. Add in fish, daun kesom, tomatoes, okra and red chillies. Simmer until cooked.
  4. Season with sugar and salt.
  5. Serve hot.



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