Ikan Pari Masak Asam Pedas Lada Hitam

A spicy malay dish due to the addition of black pepper (lada hitam) in the ingredients. Stingray and laksa leaves are specially used in this recipe.  One thing for sure, the longer this dish is kept, its taste will be more intensified.  I did not add any okras (ladies fingers) or brinjals this time because my two boys hate them.

Ingredients (serves 4):
1 medium-sized onion, to be peeled and sliced
8 pcs okras (ladies fingers/bendeh) or one can use brinjal
1 small stingray, to be washed clean and cut into serving pieces
half a handful of laksa leaves (daun kesom)
3 tbsp fresh tamarind, to be mixed with one cup water
enough water
salt to taste
cooking oil

Blended Ingredients:
1 large onion, to be peeled and sliced
4 pips garlic, to be sliced
2 cm fresh turmeric, to be sliced
a handful dried chillies, to be cut and soaked in warm water
5 pcs candlenuts (buah keras), to be soaked in warm water
1 tsp black pepper seeds (lada hitam biji)
1 tsp (heaped) belacan (shrimp paste)
half a handful of laksa leaves (daun kesom)
Note:  Above ingredients to be blended or pounded finely.

Method:
Add a little salt to stingray pieces and leave aside.  Before using, rinse with cold water and pat dry with paper towels.

Heat cooking oil in a medium pot.  Add the sliced onion and stir-fry until slightly browned. Then, add in the blended ingredients and stir-fry until it is separated from the oil.

Add in tamarind juice (please use a small sieve in order to separate the tamarind seeds). Then, add in enough water and okras.  Bring to a slight boil and cook until okras are almost tender.  This will take about 10 to 15 minutes.  Season with salt to taste and add the laksa leaves.

Lastly, add in the stingray pieces and cook for a few minutes.  Serve hot with rice.

Bon Appetit!