Not shown in video: Pound or grind all the rempah ingredients into a paste.
Not shown in video: Cut eggplant into finger-length slices, and soak in a bowl of water added with 1/2 teaspoon salt. This helps to prevent the eggplant from browning.
Add cooking oil to a heated wok, followed by rempah paste.
Saute rempah paste over medium high heat until it is aromatic and the oil returns to the surface again.
Add tamarind juice and bring the concoction to a boil. More water may be added at this time.
Add sliced eggplant, cook for a few minutes and add stingray chunks and stir slightly to combine with the kuah lada sauce.
Leave to simmer over medium-low heat until the fish is just cooked. Eggplant should have softened considerably as well.
Season with salt and a small amount of sugar to balance the flavours.
Serve with rice.