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Stingray Spicy Assam

Stingray Spicy Assam

Serving suggestion: 4-6 people

½ cup Cooking oil
4 tbsp Tamarind pulp diluted with 1 cup water
2 cups Water
1 Ginger torch, halved
5 string Laksa leaf
½ tsp AJI-NO-MOTO®
1 tsp Salt
1 tsp Sugar
5 Lady’s fingers, cut into two
1 Eggplant, cut
500 g Stingray, cut into individual size
Ingredients A: blended
1 Onion
4 cloves Garlic
20 string Dried chili, boiled
1 inch Ginger
1 stalk Lemongrass
½ inch Turmeric
1 cup Water
  1. Heat the cooking oil, sauté ingredients (A) until the oil separates.
  2. Pour in tamarind juice and water, Mix well.
  3. Add in ginger torch and laksa leaf.
  4. Season with AJI-NO-MOTO®, salt and sugar.
  5. Add in lady’s finger, eggplant and fish. Let it boil until fish is fully cooked.
  6. Ready to serve.



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