Preparation

Season the stingray with salt to taste and the garlic. Reserve.
In a pan (preferably of clay) arrange the onions, tomatoes and peppers in alternating layers with the shallots, cilantro and stingray. Take to the fire to sauté a little.
Then add the coconut milk, cover and cook for 15-20 minutes or until the stingray is soft. Then adjust the flavor with salt, add the palm oil and let it stay for another 5 minutes.
Serve next, with white rice.

Ingredients

  • 1 kg of clean and cut stingray
  • 2 units of sliced ​​tomatoes
  • 2 units of bell pepper cut into slices
  • 2 units of onion cut into slices
  • 6 cloves of crushed garlic
  • 4 tablespoons of palm oil
  • 200 ml of coconut milk
  • 1 bunch of chives
  • 1 bunch of coriander
  • salt