• PREP: 10M
  • COOK: 20M


  • 500 g sting ray / mackerel fish (4 pieces)
  • 500 ml water
  • 3 tbsp of WORLDFOODS Tamarind Paste
  • 2 tbsp of WORLDFOODS Thai Red Curry Paste
  • Few laksa leaves (optional)
  • 1 stalk lemongrass (optional)
  • 1 white onion, cut rings
  • 3 red big chillies, cut 1 cm long
  • 5 lady’s fingers, cut into 2 cm long
  • 2 tomatoes, cut wedges
  • Cooking oil, for shallow fry and sauté
  • Fish sauce & sugar, to taste
  • Salt, white pepper, turmeric powder and sugar, to season the fish

Cooking Paste

  • 2 cloves garlic chopped
  • 2 shallots, chopped
  • 1/2 inch ginger, chopped
  • 2 tbsp of WORLDFOODS Chilli Paste


  1. Pre-fry the fish. First season the fish with salt, white pepper, turmeric powder and sugar then shallow fry for 3-4 minutes. Drain and set aside.
  2. In a wok, heat up 1 tbsp of cooking oil, fry the onion rings and laksa leaves then add the cooking paste.
  3. Add the pre-fried fish and lightly coat the fish with the paste.
  4. Add WORLDFOODS Tamarind Paste and Thai Red Curry Paste.
  5. Add lady's fingers, tomatoes, chillies, lemongrass and cook for 10-15 minutes.
  6. Adjust consistency and taste, add more water, fish sauce or sugar if needed.
  7. This tamarind curry fish should have a little thick consistency. When the lady's fingers are soft then it's done