Stingray Gulai

Basic Chocolate Marble Cake
May 22, 2008
Chili Pumpkin with Dried Shrimps
August 14, 2008

It has been quite a long while since I last posted. Feels good to start clicking at the keyboard again. The past month has been pretty eventful not to mention the lack of sleep due to 2 under-the-weather children taking turns to have their ‘go’ at mom. Anyway that’s over now and most importantly I have gulai to share.

My mobile market brought me some very fresh baby stingrays. It has been a while since I last cooked this dish. Memory is blurr but slowly coming back as I imagine the sweetness of the spices, the spicy flavour and the sharpness of the curry.


4 pcs of 200 gm baby stingrays (chop into 3 portions)
12 dried chilies (soaked in hot water and seeded)
3 medium size lemongrass (cut into 3 inches length and bruised)
1 inch fresh tumeric (skin scraped off and sliced) or 1 Tbsp tumeric powder
15 shallots (skinned)
5 cloves of garlic (skinned)
1 Tbsp toasted fresh belacan
2 medium size ginger flower (one halved, the other sliced thinly)
2 Tbsp assam paste (soaked in 400ml hot water)
3 ripe red tomatoes (halved)
1 large onion (quartered)
6 lady fingers
sea salt


  1. Blend dried chili, fresh tumeric, shallots and garlic together.
  2. Add oil in a heated claypot, stir the blended ingredients and toasted belacan until fragrant.
  3. Put in 1 Tbsp of sugar and stir till the oil is separated from the ingredients. Take extra care not to burn the blended ingredients.
  4. Pour in the strained assam water, stirring constantly. Add the halved ginger flower and lemongrass. Simmer for 10 minutes and add in tomatoes and quartered onion. Simmer another 10 minutes.
  5. Put in the stingray pieces and simmer for 10 minutes then add lady fingers, bring to boil for 2 -3 minutes. Stir the gulai and season with salt.
  6. Remove the halved ginger flower and garnish with the sliced ginger flower.
  7. Serve immediately.

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