Karela with Prawns (Bitter Gourd)
Ingredients
3 medium size karela (bitter gourd) - peeled
Salt to taste
2 tbsp Oil
100g raw prawns
1 medium onion
2 medium tomatoes
1 ½ tbsp recheado masala
¼ cup freshly grated coconut or desiccated coconut soaked in warm water.
Cooking Steps
Step 1
Peel the karela (optional) cut them in half and remove the seeds. Then slice the karela into thin half round circles. To reduce the bitterness, add 1 ½ tsps. salt and a little water to the karela slices, rub together and set aside for 30 minutes.
After 30 minutes, squeeze the karela and rinse in a colander under running water.
Step 2
Heat 2 tblsp of oil in a pan over medium heat. Add 1 chopped onion and fry until soft.
Add the 2 chopped tomatoes and 2 green chillies and fry until the tomatoes are soft and mushy.
Add 1 ½ tbsp recheado masala and a little water and cook for a minute.
Add the prepared karela slices and 1/3 cup water.
Add 1 cup of raw prawns and cook for 2 minutes. Season with ½ tsp salt and cook for another 2 minutes.
Finally, add ¼ cup freshly grated coconut.
Serve: with plain boiled rice.