Stingrays are a group of sea rays, which are cartilaginous fish related to sharks. Rays are edible, stingray recipes abound throughout the world. (Source: Wikipedia)
Quantity: small slices of two small stingray fish
- Marinate the fish pieces for 15 minutes in:
2 tbsp. of white cooking vinegar – this vinegar has a sweet-tangy flavour,
1 tsp. of shahi garam masala – some of the ingredients of this spice mix are coriander, chilli, cumin, salt, fennel, lichen, cassia bark, star anise, black cardamon, bay leaf, caraway, triphala, black pepper, clove, etc.
¼ tsp. of tikhalal chilli powder for mild pungent flavour – this chilli powder has high level of pungency and gives food bright red colour, or you can also opt to use any other chilli powder of your preference,
½ tsp. of turmeric powder,
Salt – according to preference of taste.
- Deep fry the stingray fish pieces in adequate quantity of warm, any mild-flavour vegetable oil – preferably rice bran oil, in a frying pan; in medium-heat – place adequate no. of fish pieces in the pan, and swiftly turn the stingray fish pieces, when the fish pieces turn mild-brown in colour again turn-over the fish pieces; adjust the flame to low-heat, fry the stingray fish pieces until they turn precise brown in colour; it takes less than or about 5 minutes to fry these fish pieces.
The stingray fish has fantastic strong flavour of its own thus retains it, despite the flavour of the marinade.
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