Spicy Coconut Stingray Curry with Green Eggplant

Gulai Ikan Pari with Green Eggplant

Ingredients:

• 1/2 kg stingray (ikan pari), cut into pieces and cleaned
• 6 small round green eggplants, halved
• 2 tablespoons ground red chili paste (cabai giling)
• 1 tablespoon ambu-ambu (finely ground toasted coconut)
• 5 shallots, peeled
• 4 cloves garlic (2 sliced, 2 finely ground)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground galangal
• 1 tablespoon coriander seeds
• 1 stalk lemongrass, bruised
• 1 turmeric leaf, torn
• 2 kaffir lime leaves
• 1/2 tamarind, sliced
• Coconut milk (santan), as needed
• Salt to taste

Instructions:

1. Prepare the Aromatics and Spices:

   • In a mortar and pestle or food processor, blend 5 shallots, 2 cloves of garlic, ground turmeric, ginger, and galangal until smooth. Set aside.
   • Crush or grind the coriander seeds coarsely.

2. Sauté the Base:

   • In a large pot, heat a little oil over medium heat. Add the ground spice mixture and sauté until fragrant.

3. Add Coconut and Spices:

   • Stir in the ground red chili paste and ambu-ambu (toasted coconut). Cook for a few minutes, allowing the flavors to meld together.

4. Simmer with Ingredients:

   • Add the cut stingray pieces to the pot. Stir well to coat the fish with the spice mixture.
   • Add the halved eggplants, lemongrass, torn turmeric leaf, kaffir lime leaves, and tamarind. Mix thoroughly.

5. Add Coconut Milk:

   • Pour in enough coconut milk to cover the ingredients. Stir well and bring to a gentle boil.

6. Cook and Adjust:

   • Reduce the heat and let it simmer until the fish is cooked through and the eggplants are tender. Stir occasionally.
   • Season with salt to taste.

7. Final Adjustments:

   • Taste and adjust the seasoning if necessary. If the curry is too thick, add a bit more coconut milk.

8. Serve:

   • Once everything is well-cooked and the flavors have melded together, remove from heat. Serve hot with steamed rice or your favorite side.

Enjoy this rich and aromatic Gulai Ikan Pari, where the delicate flavor of stingray is beautifully complemented by the robust blend of spices and creamy coconut milk.