Recipe Ingredient
- 300g medium prawns
- 3 small-variety bitter gourd
- ¼ piece of turmeric leaf, shredded and knotted
- 250ml coconut milk
- 1 tbsp tamarind pulp mixed with 50ml water and squeezed for juice
- 1 red chilli, halved and seeded
- 1 green chilli, halved and seeded
- Spices (A) - ground
- 10 shallots
- 4 cloves garlic
- 1 stalk lemongrass
- 1 cm piece galangal
- Spices (B)
- 1 tbsp chilli paste
- 2 tbsp fish curry powder
- ¼ tsp turmeric powder
- 2 stalks curry leaves
- 3 cardamoms, split and use seeds only
- Seasoning
- Salt to taste
Instructions
- Halve the bitter gourd lengthwise and remove the seeds. Cut into thick slices. Soak in salted water for 5 minutes and rinse.
- Heat ¼-½ cup oil and sauté ingredients (A) and (B) until fragrant.
- Add bitter gourd and turmeric leaf. Pour in coconut milk and tamarind juice.
- Add red and green chilli.
- Bring to a boil and cook until bitter gourd is soft.
- Add prawns and cook for 3-5 minutes.
- Adjust with salt to taste.
