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Ingredients300g 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
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
1 tbsp chilli paste
2 tbsp fish curry powder
¼ tsp turmeric powder
2 stalks curry leaves
3 cardamoms, split and use seeds only
Seasoning
Salt to taste
Salt to taste
Method
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.
