Smoked Stingray Curry (Mangut Ikan Phe) Recipe
Ingredients
- 1 portion of smoked stingray (ikan phe), cut into cubes
- 9 cloves garlic
- 9 shallots
- 4 sprigs basil
- 5 tablespoons coconut milk (Sun Kara) (adjust to taste)
- 5 whole bird’s eye chilies
- Salt, pepper, sugar, and seasoning to taste
Instructions
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Preparation: Start by thoroughly washing the smoked stingray and cutting it into bite-sized cubes. Set aside.
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Sauté Aromatics: Thinly slice the garlic and shallots. Heat oil in a pan and sauté the sliced garlic and shallots until they become fragrant and golden brown.
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Cook the Stingray: Add the cubed stingray to the pan and stir-fry until the fish pieces turn slightly brown.
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Simmer: Pour enough water into the pan to submerge all the fish pieces. Let it simmer for about 5-10 minutes to allow the flavors to meld.
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Add Coconut Milk: Stir in 5 tablespoons of coconut milk, adjusting the quantity to achieve the desired consistency.
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Season and Garnish: Add the basil sprigs and whole bird’s eye chilies. Season with salt, pepper, sugar, and seasoning to taste. Stir briefly to combine all the ingredients.
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Serve: Remove from heat and serve hot. Enjoy your delicious smoked stingray curry with steamed rice.
Culinary Tips
- Adjust the level of spiciness by increasing or reducing the number of bird’s eye chilies.
- Fresh basil adds a delightful aroma and flavor, but you can experiment with other herbs if desired.
- The thickness of the curry can be modified by varying the amount of coconut milk added.
Nutritional Information (per serving)
- Calories: Approx. 250 kcal
- Protein: 20g
- Carbohydrates: 10g
- Fat: 15g
- Fiber: 2g
- Sugar: 3g
This fragrant and flavorful Smoked Stingray Curry, known as Mangut Ikan Phe, is sure to be a hit at your dining table. The smoky taste of the stingray, combined with the rich coconut milk and aromatic herbs, creates a dish that is both comforting and exotic. Perfect for a cozy family dinner or an adventurous culinary experience!
