Stingray In White Peppercorn And Tamarind Gravy

Preparation time

15 Minutes

Cooking time

20 Minutes

Serves

4

Why not cook a classic Nonya dish at home today? Impress your family and friends with an authentic taste of the past.

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The tartness in the sauce is one of the typical attributes of this dish and the white pepper tingles your taste buds. The eggplant soaks up the gravy and releases it when you bite into a soft chunk of brinjal.

Ingredients

500-600
grams
Stingray
, cut into large chunks
2
Eggplants
, medium sized
1
heaping tablespoon
Tamarind Pulp
, diluted with 2 cups of water
3
tablespoons
Cooking Oil
Salt
, to taste
Sugar
, to taste
1
tablespoon
White Peppercorns
, for rempah, lightly toasted and ground freshly into fine powder
15-20
Shallots
, for rempah, peeled and sliced
5
Candlenuts
, for rempah
2
cloves of
Garlic
, for rempah, peeled and sliced
1
thumb length piece of
Fresh Galangal
, for rempah, peeled and sliced
1
thumb length piece of
Fresh Turmeric
, for rempah, peeled and sliced
2
stalks of
Lemongrass
, for rempah, sliced thinly
2
teaspoons
Belachan Powder
, for rempah, toasted

Directions

Not shown in video: Pound or grind all the rempah ingredients into a paste.
Not shown in video: Cut eggplant into finger-length slices, and soak in a bowl of water added with 1/2 teaspoon salt. This helps to prevent the eggplant from browning.
Add cooking oil to a heated wok, followed by rempah paste.
Saute rempah paste over medium high heat until it is aromatic and the oil returns to the surface again.
Add tamarind juice and bring the concoction to a boil. More water may be added at this time.
Add sliced eggplant, cook for a few minutes and add stingray chunks and stir slightly to combine with the kuah lada sauce.
Leave to simmer over medium-low heat until the fish is just cooked. Eggplant should have softened considerably as well.
Season with salt and a small amount of sugar to balance the flavours.
Serve with rice.

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