Prawn Devil Curry, Prawn Mee, Pepper Tamarind Prawns, Fried Prawn Wanton, Prawn Spinach Sodhi & Kam Heong Prawns) and perhaps a tiny bit of the bitter gourd. Essentially, to mellow down bitter gourd bitterness, soak it with water and some salt, and then gently squeeze out gourd prior to cooking. Then my followers, let me bare it all on this Bitter Gourd Prawn Curry. Love you too.
15 (abt 180g) medium size prawns - de-vein and leave the tail on
1 small (abt 170g) Chinese bitter gourd - remove seeds and slice
1 (abt 100g) tomato - sliced
10 shallots - sliced
1 tbsp blended/grounded dried red chillies
1 tbsp meat curry powder
1 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
2 sprigs curry leaves
1/2 cup fresh milk (or coconut milk)
5 tbsp oil
Salt to taste
Mix ginger and garlic into the prawns and keep aside.
When oil is heated, saute shallots.
Add blended chillies and curry powder.
Stir and cook till aromatic and oil floats. .
Goes in 1 1/2 cups of water, bitter gourd and tomato.
Mix well and let it simmer.
Once curry is heated through, add milk, prawns, curry leaves and salt.
Stir in and continue to simmer.
Once prawns are cooked, they cook quick fast actually, off the heat.