Malaysian Food – Cook Malaysian Dishes now!|Food from Malaysia

Ingredients

1 tablespoon tamarind pulp, soaked in
3 tablespoons water
3 tablespoons oil
1 teaspoon salt
2 tablespoons coconut cream
1 kg stingray, divided into 4 portions
fresh banana leaves or aluminum foil
1 lemon (or a few limes)

Spice Paste

* 1 cup shallot
* 2 cloves garlic
* 1/2 tablespoon shrimp paste (belacan)
* 2 tablespoons ground dried chili
* 2 slices galangal (or ginger)
* 2 tablespoons water

Directions

Stir and strain the tamarind water and discard any solids.Grind Spice Paste ingredients until fine.Heat oil in skillet, saute the paste until fragrant.Add salt and tamarind water, cook for another 2 minutes.Add coconut cream and cook for 1 minute over low heat.When the mixture is thickened, remove from heat and cool.Coat sting ray pieces (or other fish) with the paste.Place each piece on a large banana leaf/foil.Spread remaining spice mixture over fish.Roll up leaf/foil, then grill/barbecue the parcels for 8-10 minutes.The length of time required depends on thickness of fish.Serve hot with wedges of lemon/lime and cincaluk (optional).