Bitter Gourd and Prawn Curry
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
4 cloves garlic
1 stalk lemongrass
1 cm piece galangal
1 tbsp chilli paste
2 tbsp fish curry powder
¼ tsp turmeric powder
2 stalks curry leaves
3 cardamoms, split and use seeds only
Salt to taste
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.