Stingray Curry (Kari Ikan Pari) скачать в хорошем качестве

Stingray Curry (Kari Ikan Pari)

I tend to be very choosy with skate or stingray. Firstly, make sure it is very fresh or you ended up with ammonia reeked fish that could just end up in the bin. Secondly, pray for tender flesh. It is very difficult to give advice on this but I prefer the flesh to have reddish streak, for me an equavalent of marbling. We keep and eat the soft skin which have a gelatinous texture. Recipee 1. stingray cut into pieces 2. Blend garlic, shallot, ginger and lemongrass - drain. 3. Heat some oil in a pot. 4. Drop in curry leaves, cinnamon, cardamom, star anise, clove. 5. Drop in blended item. 6. Add fish curry powder either dry or presoaked with liquid from the drained blended item. 7. Add water let simmer 8. Add tamarind, salt, ajinomoto 9. After awhile add coconut milk let gently simmer. 10. Taste. 11. Add in stingray 12. Bring to boil and let gentle simmer for 10 minutes 13 let it rest for 15 minutes before serving.