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

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Lemongrass and ginger chicken

Preparation

• Rub the turmeric powder, rice flour and some salt all over the fish.
  Deep fry and put on a serving plate.
  Use the same oil in which the fish was fried but just leave approximately about 4 tbsp inside.
  Add the blended/grounded ingredients in the oil.
  Keep cooking as well as stirring until the sauce becomes thick.
  Add salt as needed and stir again.
  Slather the sauce over the fish, garnish with coriander and lemon wedges.
  Squeeze the lemon over the fish before enjoying it.