Curries are usually hot and spicy and to create this taste, I used a combination of grounded/blended dried red chillies and meat curry powder. You can reduce the amount of these two ingredients for a lesser spicy taste. This is also a nutritious dish as bitter gourd is low in calories, high in fiber as well as its medicinal value. The bitter taste of this veg somehow is not obvious once its cooked and drenched in the thick curry.
15 (abt 180g) medium size prawns - de-vein and leave the tail on
1 small (abt 170g) Chinese bitter gourd - remove seeds and sliced
1 (abt 100g) tomato - sliced
10 shallots - sliced
2 tbsp blended/grounded dried red chillies
2 tbsp meat curry powder
1 tbsp blended/grounded ginger
1/2 tbsp blended/grounded garlic
2 sprigs curry leaves
1/2 cup fresh milk (can also use coconut milk)
5 tbsp canola oil
salt to taste
Mix the blended ginger and garlic into the prawns and keep aside.
When oil is heated, saute the shallots to soften.
Add the blended chillies and curry powder.
Stir and continue to cook until the oil floats.
Goes in 1 1/2 cup of water as well as the sliced tomatoes.
Mix well and let it simmer.
Once small bubbles appear, add the bitter gourd, milk, curry leaves and salt to taste.
Stir in and continue to simmer.
On noticing that the bitter gourd is semi-cooked, add the prawns in.
Stir and continue to simmer until the prawns are cooked.
Remove from heat.