ikan pari/stingray sambal.
350g stingray/ikan pari
1 tsp turmeric/kunyit powder
1 tbsp rice flour
1 inch ginger
1 inch fresh turmeric/kunyit
1 inch galangal/lengkuas
10 dried red chillies
1 inch roasted shrimp paste/belacan (or powdered version)
Oil as needed
Salt for taste
Coriander leaves - sliced
Combine turmeric powder, rice flour and salt.
Dust over fish.
Deep fry and place on a serving plate.
Leave about 4 tbsp of oil in the same wok.
Put in blended ingredients and season with salt.
Fry till aromatic and oil splits.
Top over fish.
Garnish with coriander leaves and serve with lime/lemon wedges.