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.
Here 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.
Served with plain rice with some red chilli and lemon wedges and eat them warm.
Here is the full recipe:
Ray wings curry Ingredients: 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 Method: 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!).