Wednesday, January 11, 2006

Gulai Nenas Ikan Pari (Pineapple Sour & Spicy Gravy with Stingray)

Pineapple is one of my favourite food, I use it to make salad, eat it on it's own, topping for pizza and add it to gravy. This is local malay dish and it is one of favourite. Simply delicious to be eaten with hot steamed rice. I used stingray fillet for this but you can use any of your favourite fish.


This is generally a basic recipe. There are many vesions of it. Some people like to add crushed blackpepper, salted vegetables and other local herbs.

Grind the following
2 tbsp oil
10 dried chillies, soaked
1 piece belacan, about 2x2 cm
1 medium onion or 8 shallots
2 cm fresh tumeric

1 lemon grass, bruised
1.5 cm galangal (lengkuas/blue ginger), bruised
1 tsp salt
1 tbsp sugar
1/2 almost ripe pineapple
handlful of laksa leaves (daun kesum)
2 cups water
1 heapful tsp tamarind, mixed with 1/2 tea cup water to extract juice
4 small pieces stingray(ikan pari) or spanish mackerel

1. Heat oil in a pot ad fry found ingredients, lemongrass and galangal till fragrant
2. Add salt, sugar, pineapple and water
3. Cover pot and boil for about 3-5 minutes
4. Add tamarind juice, fish pieces and laksa leaves cover and boil for a few minutes over low heat 5. Remove from heat once fish is cooked
6. Serve with hot steamed rice


Little Corner of Mine said...

Oh mine, this looks soooooo delicious!

The ingredients list is a bit too scary for a lazy me to digest. :P But sure looks yummy!

Em said...

Ya bestnya a twist is d pineapple

Dis recipe by hook or by crook I must try