Ginataang Pagi ( Stingray in Coconut Milk)

Ingredients:

1. stingray 1.4 kilo
2. garlic 1 bulb
3. onions 2 bulbs
4. ginger (thumbsize cut into small strips)
5. curry powder (1 tsp)
6. chilies (according taste)
7. coconut milk (from 2 coconuts)
8. Malunggay - optional
   

Procedures:

Have this cut transversely.
Remove the entrails - Gastro Intestinal Tract.
Cut in serving sizes. Boil in vinegar, garlic, salt. about 20 minutes.
Shred meat. Remove the major bones. But you can include the cartilaginous parts.
Saute in garlic (1 bulb), onions (2 bulbs), ginger (thumb size cut into small strips), curry powder (1 tsp) and chilies (according taste).
Add coconut milk (from 2 coconuts). Simmer for 20 minutes.


Resource:http://wyattbelmonte.blogspot.com/