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
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

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.

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