Bitter Gourd. I know. Of course I know. Bitterness right? Obviously. Think again. Bitterness of bitter gourd is healthiness and when bitter gourd and prawns have become best friends in this spicy Indian curry. Believe me. Tolerable bitterness which also will be overpowered by spiciness and sourness (Tamarind Prawn Curry) and in return, Bitter Gourd Prawn Curry on the whole as a mouth packing delightfulness (Prawn Spinach Sodhi). So, what are you waiting for. Get the ingredients ready and get cooking.
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 - slice
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 coconut milk
5 tbsp oil
Salt to taste
Mix ginger and garlic into 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.