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Kerala style stingray Curry Recipe

Stingray (also known as therachi or therendi) is a common fish in many parts of India, especially in Southern states and is famous for its unique cartilaginous structure.

There are many delicious ways of preparing this fish, but one of my favourite preparations is the spicy curry using chilli, coconut and kokum that is quite famous in the Kottayam region of Kerala. A lipsmacking, fiery preparation that is brilliant with steamed red rice and tempered buttermilk curry, or perhaps with steamed tapioca.

Lunch
Cooking time: 30min
Serves: 4
Ingredients
Method

Ingredients :-

600gms stingray; cut into cubes
2 shallots/small onion; finely chopped
1 inch ginger; finely chopped
4 garlic cloves
2 tsp chilli powder
3 tsp Kashmiri chilli powder
½ tsp turmeric powder
3-4 tbsp coconut oil
½ tsp mustard seeds
½ tsp fenugreek seeds
¼ cup fresh coconut pieces; thinly sliced
2 sprigs curry leaves
2 black kokum/kudampuli pieces
Salt, to season

Note – Adjust the quantities of chilli powder to heat preferences

Method:-

Grind together garlic, chilli powders and turmeric powder to a coarse paste.

In an earthenware vessel or pan, heat oil and add the mustard seeds. Allow to splutter and then add the fenugreek seeds, curry leaves followed by onion and ginger.

Sauté till the onions are softened and begin to take on a light brown colour. Next add the chilli paste, kokum pieces and 1 cup water. Season with salt and bring to boil.

Add the fish pieces and cook on medium heat for 5 minutes. Then lower heat and cook till done.

Garnish with curry leaves. Keep for at least 30 minutes before serving.

Note – This curry always tastes better when allowed to sit for a while especially overnight. So prepare ahead if time permits.

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