Asam Stingray (Stingray in Spicy Tamarind Gravy)

    35 mins

    The flaky flesh of the stingray is delicious and mouth-watering cooked in this sour and spicy gravy.


    Kuala Lumpur, Malaysia
    12 people made this

    Serves: 6 

    • 600 gm stingray, cut into 6 pieces
    • 200 gm lady's finger (okra)
    • 1 ginger bud, halved
    • 2 stalks duan kesum (polygonum) leaves
    • 2 tomatoes, quartered
    • 30 gm tamarind paste
    • 4 cups (1 liter) water
    • Salt to taste
    • Sugar to taste
    • Oil for cooking
    • Spice Blend
    • 6 fresh red chilies, seeded
    • 3 dried red chillies, soaked and seeded
    • 1 cm fresh tumeric
    • 1 lemongrass bulb, thinly slice
    • 1 cm galangal
    • 12 shallots
    • 6 cloves garlic
    • 1 tablespoon ground coriander
    • 1 cm belacan (fermented prawn paste cake), roasted

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Make tamarind juice by mixing the tamarind and water. Strain the seeds.
    2. Blend all the spice ingredients until fine. Heat a little oil in pot and fry the blended ingredients, ginger bud and polygonum leaves until fragrant.
    3. Add 4 tablespoon (60ml) tamarind juice to thin it out and then put stingray in the pot and stir fry.
    4. Add all of the tamarind juice, lady's finger (okra) and tomatoes and bring to a slow boil. Add salt and sugar to taste and simmer for 5-10 minutes.

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    Reviews in English (3)


    Yummy recipe  -  16 Jul 2012


    Love experimenting with the different ways of making asam pedas-never have added coriander to my asam pedas only fenugreek and mustard seeds when making asam pedas Malacca style... Thanks for sharing this recipe!  -  08 Feb 2011


    Something else. I actually add the fish last while the gravy is still simmering.That way you can ensure that the fish don't flake as easily with all the stirring involved.Hope this helps!  -  08 Feb 2011