Budget · Chinese · Fast & Easy · Fish · Fusion Dishes · Indian · Mains · Seafood · Singapore local favourites · Uncategorized

Curry Stingray

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Ever since Benny has made a big change to his diet, we have started to cook fish once a week, and also a weekly chinese soup. I am so happy that he has been loving all the fish dishes and soups that i have been cooking! He is a fish-hater, and never ever eats anything like this. I can’t believe that he has been taking the initiative to going to the wet market to buy the freshest fish on his own. He finally realised that he has hated fishes and soups all along without even giving it a chance. He has also become a soup lover now. I am so so proud of him and the changes he has made for me! I should really start writing down the recipes for my soups as Ben really loves them, i haven’t been doing so as i find it too easy to blog about, haha.

Anyway, the fish of the week is Stingray! He heard of this fish from a caucasian customer of ours who told him that it is not fishy and actually tastes very meaty and yummy. Ben was surprised as he says that people don’t ever cook with stingrays back in Australia. I decided to make him curry stingray as Ben loves curry and it is also my favourite fish to use in this dish. You may use any sliced fish of your choice, or use the same sauce for the iconic dish, curry fish head.


  1. Paste: 12g to 15g chilli padi, 10 cloves garlic, 5 shallots. medium sized ginger, small galangal, 3 candlenuts, 5 tbsp fish curry powder, drizzle of olive oil
  2. 500ml chicken stock
  3. Salt
  4. 1 tbsp tamarind paste
  5. 1 eggplant, cut in sticks
  6. 1 carrot. sliced
  7. 1 tomato, cut in wedges
  8. Wedge of stingray, cut
  9. 500ml coconut milk
  10. Coriander


  1. Heat up oil and fry curry paste until very fragrant (you should start coughing when it is ready)
  2. Pour in chicken stock,tamarind paste and bring to boil.
  3. Add in vegetables and bring to boil again. Season with salt.
  4. Reduce to simmer for about 10 minutes.
  5. Pour in coconut milk and bring to boil again. Season with more salt to taste.
  6. Add in sitngray.
  7. Reduce again, to simmer for another 10 minutes until fish is cooked and curry is thickened.
  8. Serve with fresh coriander.

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