Ray Wings with Onion & Tomato Sauce

I was a bit sceptical when one day my husband turned up with fresh ray wings. I had never cooked it before and wasn’t sure if I even wanted to cook it. But then I did and fell in love with it. Its creamy texture and gelatinous bones make the fish different from all the other fish and it is even tastes better. This is my second attempt at cooking ray wings. This time I cooked it my way and came out really good. So I am sharing it with you.

DSC_1810Here are the steps to cooking ray wings:


Take nice and clean wings before starting to cook. If the fish was stored frozen, defrost it completely at room temperature before you start your cooking.

DSC_1776At first season the wings with salt and pepper.

DSC_1781Then lightly fry them on oil for 2 minutes on each side. Then take them out and put them aside.

DSC_1788After frying the wings they look like this. Some people prefer to cut out the bone from the flesh but I found the bones taste great with the flesh.

DSC_1789Take another pan and make some sauce for the fish. For the sauce, take some oil on the pan and fry finely chopped onion until golden brown.

DSC_1790Add diced tomato purée. Here I used good quality canned tomato purée (feel free to make your own). Then add cumin seeds, coriander powder and chilli flakes.

DSC_1792Fry them a little longer then add crème fraîche (French version of sour cream) which makes the sauce thicker and gives a creamy texture which is great with the fish.

DSC_1794Add some salt, a little bit of sugar and pepper then stir well.

DSC_1795After 5 to 6 minutes, add the previously fried fish to the sauce. Add bit of water. Then again cook for 5 to 6 minutes.

DSC_1797Finally when the sauce becomes thicker, garnish with fresh chopped parsley.


Served with plain rice with some red chilli and lemon wedges and eat them warm.

Here is the full recipe:

Ray wings curry
2 ray fish wings
2 teaspoon freshly ground black pepper
Salt to taste
Oil to fry and make the sauce (2 tablespoon + 1 tablespoon)
1 large onion finely chopped
Some Rosemary
4 tablespoon tomato purée
2 tablespoon crème fraiche
1 teaspoon cumin seeds
1 teaspoon coriander powder
Half teaspoon chilli flakes
Sugar ¼ teaspoon
2 tablespoon freshly chopped parsley (for garnish)
Juice of half lemon

Take two fresh and clean ray wings. Defrost them completely in room temperature if necessary and add salt and pepper to both sides of the wing.
Heat a large frying pan on a medium heat and add oil. When oil is hot enough, place the wings on it and fry for 2 minutes on each side. Be careful while turning the wing because its fleshes are too delicate. It may stick to the pan. Flip them slowly and fry the other side similarly. Take out the wing from the pan and set them aside while preparing the sauce.
On a separate pan or in the same pan put one table spoon oil and turn on the heat to medium. Add finely chopped onion to the oil and fry for 5 minutes. When the onion turns golden brown add coriander powder, cumin seeds and chilli flakes.
Then add tomato paste and stir well. Add salt and sugar and black papper.
After 2 to 3 minutes add crème fraiche and cook for 5 to 6 minutes.
At this point add half cup of water and heat until simmering hot. Put back the ray wing to the sauce and leave for 2 to 3 minutes. Flip them slowly and cook until the sauce become thicker.
Finally garnish with freshly chopped parsley and red chilli. Serve them hot with plain rice. Really yummy (husband approves!).

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