Sambal Sting Ray- BBQ

Ingredients
1 Tbsp - tamarind pulp, soaked in
3 Tbsp- water
3 Tbsp- oil
1 Tsp- salt
2 Tbsp- coconut cream
1 kg - stingray, divided into 4 portions
fresh banana leaves or aluminum foil
1 lemon (or a few limes)
Spice Paste
1cup- shallot
2 cloves- garlic
½ Tsp- shrimp paste (belacan)
2 Tbsp - ground dried chili
2 slices- galangal (or ginger)
2 Tbsp- water

1. Stir and strain the tamarind water and discard any solids. Grind Spice Paste ingredients until fine. Heat oil in skillet, sauté the paste until fragrant.
2. Add salt and tamarind water, cook for another 2 minutes. Add coconut cream and cook for 1 minute over low heat.
3. When the mixture is thickened, remove from heat and cool. Coat sting ray pieces (or other fish) with the paste. Place each piece on a large banana leaf/foil. Spread remaining spice mixture over fish.
4. Roll up leaf/foil, and then grill/barbecue the parcels for 8-10 minutes. The length of time required depends on thickness of fish. Serve hot with wedges of lemon/lime and cincaluk (optional).