Spicy Indonesian Grilled Stingray in Coconut Milk

Sayur Mangut Ikan Pari: A Spicy and Aromatic Indonesian Delight

Sayur Mangut Ikan Pari, a traditional Indonesian dish, is renowned for its rich flavors and aromatic blend of spices. This dish features grilled stingray simmered in a savory coconut milk sauce with a vibrant mix of red and green chilies. Perfect for those who enjoy a spicy kick, this recipe combines fresh ingredients and bold seasonings to create a meal that’s both satisfying and deeply flavorful. Below is a step-by-step guide to preparing this mouthwatering dish.

Ingredients

For the Spice Paste:

• 6 shallots
• 4 garlic cloves
• 12 red curly chilies
• 8 red bird’s eye chilies
• 1-inch piece of kencur (aromatic ginger)
• 1/2-inch piece of turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 1 whole candlenut, toasted

Other Ingredients:

• 6 pieces of grilled stingray
• 1/2 cup pure coconut milk
• 2 large red chilies, sliced
• 2 large green chilies, sliced
• 1 stalk lemongrass, smashed
• 1 bay leaf
• 2 kaffir lime leaves
• 1-inch piece of galangal, smashed
• Salt and sugar to taste
• Fried shallots for garnish (optional)

Instructions

1. Prepare the Spice Paste: Begin by blending the shallots, garlic, red curly chilies, red bird’s eye chilies, kencur, turmeric, ground coriander, ground black pepper, and toasted candlenut into a smooth paste. The goal is to create a well-integrated spice mix that will infuse the dish with depth and warmth.

2. Sauté the Spice Paste: Heat a bit of oil in a pan over medium heat. Add the blended spice paste, lemongrass, galangal, bay leaf, and kaffir lime leaves. Cook the mixture, stirring frequently, until it becomes fragrant and the oil starts to separate from the paste. This step is crucial as it develops the base flavor of the dish.

3. Add the Coconut Milk: Pour the pure coconut milk into the pan with the cooked spice paste. Stir well to combine and ensure that the spice paste is fully incorporated into the coconut milk. Allow the mixture to come to a gentle simmer.

4. Incorporate the Stingray: Gently add the grilled stingray pieces into the simmering coconut milk mixture. Stir occasionally to coat the fish with the aromatic sauce. Let it cook until the stingray is heated through and fully infused with the flavors of the coconut milk and spices.

5. Prepare the Chilies: In a separate pot, bring water to a boil. Once boiling, add the sliced red and green chilies. Blanch them for a few minutes until they are slightly softened, then drain.

6. Combine and Season: Add the blanched chilies to the pan with the stingray and coconut milk. Stir well to distribute the chilies throughout the dish. Season with salt and sugar to taste, adjusting the seasoning according to your preference.

7. Simmer and Serve: Continue to simmer the dish, stirring occasionally, until it reaches the desired consistency and all flavors meld together. Be careful not to let the coconut milk boil too vigorously, as it can cause the milk to separate.

8. Garnish and Enjoy: Once the dish is cooked and well-seasoned, transfer it to a serving dish. Optionally, garnish with fried shallots for an extra layer of texture and flavor. Serve hot with steamed rice for a complete and satisfying meal.

Enjoy the delightful and spicy flavors of Sayur Mangut Ikan Pari, a dish that embodies the vibrant and rich culinary traditions of Indonesia. Whether you’re sharing it with family or savoring it on your own, this recipe promises a taste experience that is both exotic and comforting.