Tangy Kiwi-Stingray Curry with a Spicy Kick

Ingredients

• 500 grams Stingray (cut into pieces)
• 1 Lime
• 3 Shallots (sliced)
• 1 Clove Garlic (sliced)
• 1 Stalk Lemongrass (bruised)
• 1 Tablespoon Tamarind Paste (dissolved in water)
• 3 Kaffir Lime Leaves
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Chicken Stock Powder
• 1 Tablespoon Sugar
• 1 Piece Tamarind Slice
• 3 Tablespoons Chili Paste
• 1 Large Tomato (cut into wedges)
• 2 Kiwis (sliced into rounds and halved)
• 600 ml Water
• 5 Tablespoons Oil (for frying)

For the Spice Paste:

• 1 Large Shallot
• 3 Cloves Garlic
• 3 Red Bird’s Eye Chilies
• 1 Red Chili
• 2 cm Ginger
• 1 cm Turmeric

Instructions

1. Prepare the Stingray:

   • Wash the stingray thoroughly. Squeeze lime juice over the pieces, let sit for 5 minutes, rinse again, and drain well.

2. Cook the Aromatics:

   • Heat oil in a pan. Sauté the sliced shallots and bruised lemongrass until fragrant.

3. Make the Spice Paste:

   • Blend together the large shallot, garlic cloves, red bird’s eye chilies, red chili, ginger, and turmeric until smooth. Set aside.

4. Cook the Chili Paste:

   • Add the chili paste to the sautéed shallots and lemongrass. Stir well and cook until slightly dry. Incorporate the blended spice paste and cook until aromatic and the oil begins to separate.

5. Combine Ingredients:

   • Add the stingray pieces, tamarind slice, and kaffir lime leaves. Stir to combine.

6. Add Liquids:

   • Pour in the water and tamarind paste mixture. Stir well, cover the pot, and simmer until the stingray is cooked through.

7. Season the Dish:

   • Add sugar, salt, and chicken stock powder. Adjust the seasoning to taste. Turn off the heat and stir in the tomato wedges and kiwi slices.

8. Serve:

   • Your Spicy and Tangy Stingray with Kiwi is now ready to be served. Enjoy this vibrant and flavorful dish!

This recipe brings together the bold flavors of spicy chili paste, tangy tamarind, and the refreshing taste of kiwi, making it a unique and delightful dish that’s sure to impress.