Skate in Hot Gravy

Name: Skate in Hot Gravy (Ikan Pari Kuah Lada)
Cuisine: Malaysian
Ingredients: Cumin powder 1 tsp; Sugar to taste; Vegetable oil 3 Tbsp; Skate 500 g (1 lb 1½ oz), cleaned and cut into pieces; Salt to taste; Tamarind juice 375 ml (12 fl oz / 1½ cup), made from 1 Tbsp tamarind pulp mixed with 375 ml (12 fl oz / 1½ cup) water and strained; Black peppercorns 1 tsp; Aubergine (eggplant/brinjal) 1, cut into small pieces; Coriander powder 1 tsp; Grated coconut 6 Tbsp, dry-fried until golden; Garlic 2 cloves, peeled; Onions 4, peeled; Ground chilli paste 2 Tbsp

Ikan Pari Kuah Lada

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Vegetable oil 3 Tbsp
Grated coconut 6 Tbsp, dry-fried until golden
Aubergine (eggpl

Asia
Malaysia
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Combine ingredients for spice paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste until fragrant.
Add grated coconut and aubergine and stir-fry for a few minutes.
Add tamarind juice and simmer for a few minutes.
Add the skate and cook for 10–15 minutes. Season with salt and sugar. Garnish as desired and