Last year, she brought a packet of lentils home during university summer vacation, claimed it to be protein rich but I didn’t know how to use it.
This year, she did the same, airflown from Ireland so instead of wasting the 2 packets, I paired with a kilogramme of stingray and decided on cooking lentil stingray curry.
Ingredients
Curry powder，assam juice, stingray, bowl of lentil, eggplant, okra, tomatoes, bay and curry leaves, ginger and chilli padi.
Method
1) In a wok, heat some oil – add curry powder and lentils. Fry till fragrant. Add in curry and bay leaves.
2) Pour in the assam juice (made from Assam pulp and water) and another liter of water to prevent burning.
3) Let the lentils simmer till soft, then add in the stingray pieces. Add some salt and sugar for enhanced taste.
4) Cover with a lid to cook the stingray pieces. Add more water if the curry thickens much.
5) As my wok is too small, and I didn’t want the stingray pieces to break up or disintegrate with too much stirring, dish the cooked stingray into a bowl for serving later.
6) Now, cook all the vegetables – stir in the okra, eggplants, and tomatoes.
7) Yummy dinner of basmati rice, stingray and lentil curry. Well deserved and of great nutritional value.
Follow me on Facebook @ahgoodfood.
ahgoodfood 