Fried stingray (ikan pari) with lemongrass spicy sauce

Ingredients

• 350g stingray/ikan pari
• 1 tsp turmeric/kunyit powder
• 1 tbsp rice flour
• To Be Blended/Grounded
• 1 lemongrass/serai
• 1 inch ginger
• 5 garlic
• 5 shallots
• 1 inch fresh turmeric/kunyit
• 1 inch galangal/lengkuas
• 15 dried red chillies
• 1 inch shrimp paste/belacan - roasted over fire for a couple of mins (can also use the powdered type)
• oil as needed
• salt to taste

For Garnishing:

• Coriander leaves - sliced
• Lemong wedges