Friday, June 3, 2011

Bitter Gourd Prawn Curry


A weird combination? Bitter Gourd And Prawns? Of course not. Bitter Gourd for your information,  has taken a front leap furthest as the best remedy for our health. Can you believe it? Bitter gourd from being hated is now loved. Everyone is literally preaching on bitter gourd because compared to our those years days, we are now struggling with health. Beats me why. Maybe, the life and style of stress of ours? The battle for success, the push for materialism, the greed to money, so on and so forth, behind the scene of our showing off Malaysian culture? Even our kids are not spared. Push them, yes push them to excel until depression among kids has become a norm. In the push, for pushing ourselves and pushing our kids, I think we compromise on food. Not in the sense we don't eat. We are either rushing to eat, we eat out more than at home and we sometimes skip meals because we are more interested in money matters. Stressful right? I know.


My life is a hack as well. I however have, throughout all the years been eating bitter gourd. Bitter gourd, those days was only seen in poor homes, but now, bitter gourd is fame for the rich. The rich whose rich money can't put them in good health. So, they are hoping bitter gourd will help them. For the best health interest of everyone, today's food entry is Bitter Gourd Prawn Curry. Prawns, on the other hand, is a sensitive topic. I really can't speak about prawns (Fried Prawn Wanton, Chap Chai, Prawn Mee, Prawn Spinach Sodhi & Tamarind Prawn Curry). Whether prawns from the seafood family is considered healthy or not. For this curry, we obviously need prawns (Prawn Devil Curry, Sambal Udang & Kam Heong Prawns). Time out now to me talking too much, this is foodies, my version to Bitter Gourd Prawn Curry. Spiciness, mellow bitterness and an appreciated level of tanginess. I love you too.  

Ingredients:
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

Method:
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 quite fast by the way, off the heat.


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9 comments:

  1. bitter gourd with prawn is totally a new fusion. guess it will taste a bit different from the other prawn dishes.

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  2. oh..that looks yummy indeed!

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  3. Its such a co incidence..I was invited for dinner at a friend's place,and I had prawns with bottle gourd..didn't ever try this,but will surely do so.

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  4. looks like tom yum... weee

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  5. I strongly say NO. I hate bitter guard and love prawns. You have no idea as how much I suffered with my moms bitter guard :D

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  6. Wow never had tried bitter gourd as a curry and the only dish I know where I use bitter gourd is this one http://angsarap.wordpress.com/2010/08/10/guisadong-ampalaya-sauteed-bitter-gourd/. I will certainly try this one out as I love prawns and curries.

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  7. i would prefer any oher things than bitter gourd...i dont like bitter gourd

    thefye.com feel free to visit my site...

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  8. With all the comments, many don't like bitter gourd.

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  9. hi nava, gee, i can finish a plate of this delicious prawns with bitter gourd..more chili better for me ha ha m thanks for sharing

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