Ingredients :-
600g stingray fish (cut into 3 chunks)
1 packet-25g Alagappa's brand of curry powder
1 piece banana leaf
For sauce A :-
10 shallots
1 whole bulb garlic
2 stalks lemon grass or serai (chopped)
Small knob of fresh tumeric or kunyit basah
For sauce B :-
150g chilli paste or chilli boh
2 tablespoons assam pulp (mixed with 1 rice bowl of water, discard seeds)
Seasoning :-
2 tablespoons sugar
Some salt
Side comment :-
5 fragrant lime leaves or daun limau purut (shredded)
1 pink ginger bud or bunga kantan (chopped)
3 small local limes
1. Rinse fish, pat dry. Smear on some salt, keep aside for 30 minutes. Spread curry powder on both sides.
2. Heat a wok with three spoons of oil. Saute sauce ingredients (A), then add in chilli paste of (B). Keep on stir-frying over low heat till oil appears. Add in assam solution and seasoning. Taste and adjust.
3. Leave no.(1) on a banana leaf lined tray. Grill at 200°C for five minutes. Turn fish to the other side. Grill for another five minutes. Drench no.(2) on top and serve with condiments.
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