I was moaning early last week about how much I’ve missed sting ray – grilled or curry.And whaddaya know, two days later bacon came across a piece of stingray in our local supermarket that has been reduced in price. I have not had familiar fishes in so so long, I grew up on a daily diet of fish as my parents both grew up by the sea. Cold water fishes somehow don’t do it for me, and strangely enough, most people here like fishes that do not taste ‘fishy’, preferring bland white fish like pollack and haddock. Beggars can’t be choosers, but I do miss the array of fishes that I grew up with.

It was too small for a full-on stingray curry which I used to have on a weekly basis (with okra & a fried egg, yummmm…). And I have no banana leaves = grilling in the oven it was.

Ingg:
1 fillet stingray
chopped chilli
salt & pepper
paprika flakes
1/2 lemon or lime

sauce
small portion of tamarind
thinly sliced shallots
chopped chilli (deseeded)
juice of 1/2 lemon
sugar

1) Rub stingray with seasoning (except lemon)
2) Leave for 30 mins
3) Bake at preheated oven 180 deg. or grill
4) Soak tamarind to retrieve the juices. After removing the seeds, add the rest of sauce ingg.Blend.
5) Remove fish after 20mins, serve with a squeeze of lemon & sauce on the side.

I know I’m probably missing loads of inggredients, but we all make do with what we have on a Wednesday evening . I miss my fish…yumm.

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