How to Cook Stingray Curry and Stuffed Eggplant

Before this “high priestess of Malaysian cuisine” gig, I was a Microsoft Certified Systems Engineer, Cisco Certified Network Administrator and a Certified Novell (“que?” – ask the millennials) Administrator.

So far, the cause of the mid-stream dropout during my last broadcast could be any one of the following – faulty modem, faulty sim card, or general Telstra outage. I decided to switch the sim card out of the new Netgear Nighthawk M1 and place it in an older modem. I ran this episode of my Live Asian Kitchen while connected to this older modem – no dropouts.

This means the sim card works fine. So either the modem is faulty, or that previous broadcast was caused by a now-fixed Telstra outage.

I wanted to test out the Optimum Induction Pressure-Cook Pro and the HealthyFry air fryer, but these recipes can be replicated using more traditional cooking appliances; just adapt as appropriate.

Also, in all honesty I think I overcooked the stingray in the pressure-cooker; were I to do it again I would cook it for no longer than 15 minutes.

Stingray (Fish) Curry


  • 700g fish (I used stingray)
  • 2 cups eggplant, cut into 2-inch chunks
  • 2 tomatoes, quartered
  • 2 Tbsps fish curry powder
  • 2 Tbsps minced garlic
  • 1 ½ onions, minced
  • 1 lemongrass, bruised
  • 1 cup coconut cream
  • 2 cups water or stock
  • 1 ½ Tbsps chicken powder
  • ¼ cup tamarind concentrate
  • 2 tsps sugar
  • Dash of fish sauce
  • Sprig of curry leaves (optional)
  • 3 Tbsps oil


  1. Brush eggplant with oil, then fry in air fryer for 10 minutes at 180°C.
  2. Mix curry powder with garlic and onion.
  3. Heat oil, then add curry powder/onion/garlic mix. Saute for 5-10 minutes or until onion is browned and oil separates.
  4. Add fish and all other ingredients; simmer until cooked through. If using Optimum pressure-cook pro, cook on medium pressure for 15-20 minutes.
  5. If using a more delicate fish, you can brush it with oil and fry it in the air-fryer, then add to the curry sauce towards the end of the cooking process.
  6. Toss in eggplant pieces, adjust seasoning, remove from heat and serve.


How to Make Stuffed Eggplant


  • 2 large eggplants, cut into 2-inch thick slices, with slits cut along the sides
  • 500g defrosted basa fish fillets, cut into 3-inch pieces
  • 1 heaped Tbsp tapioca starch
  • 1 Tbsp chicken powder
  • 1 tsp sugar
  • 1 tsp pepper
  • Oil for pan-frying


  1. Combine fish fillets, tapioca starch, chicken powder, sugar and pepper in food processor.
  2. Blend until smooth (no more than 10 seconds at a time).
  3. Transfer fish paste into bowl.
  4. Using a butter knife, stuff eggplant with fish paste to about a 2cm thickness.
  5. Repeat until all eggplant/fish paste is used up.
  6. Heat oil, then pan-fry for 3 minutes (both sides). Ideally, remove and finish off in air-fryer at 180°C for 10-15 minutes to achieve a less oily product.
  7. Alternatively pan-fry until done, or skip Step 6 and just deep-fry at 180°C for 10 minutes.



*** I used an Optimum HealthyFry for the Stingray Curry & Stuffed Eggplant recipe in this post. More details on this appliance can be found at Prestige Home Appliances.

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