Bitter Melon Curry
Delicate bitter flavor is a welcome addition to this classic curry recipe.
- Nutrition facts are for one serving.
- The side of rice is not calculated into nutritional values.
Ingredients(Servings: 2)
Directions
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Cut the goya in half lengthwise, remove the seeds and cotton. Thinly slice up and quickly boil.
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Heat up the vegetable oil in a thick pot, saute the garlic and ginger. Once fragrant add in the minced onion and saute until translucent.
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Add the grated carrot and ground pork to (2), and saute until the ground pork breaks apart and is crumbly.
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Add in the curry powder and bay leaf if available, contine to saute, then add in 200 ml (6.8 fl. oz.) of water.
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Break up the whole tomatoes and then add in with juices. Next add in the soy sauce and allow to simmer for about 10 minutes.
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Add in (1) and simmer for 4 to 5 minutes. Adjust the flavor with salt and pepper, then pour in (A) to thicken the curry.
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Place (6) alongside your preferred amount of rice and finish by adding 1/2 of a boiled egg。
Cooking Basics
Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.
Remove the skin of the garlic clove, and cut vertically in half. Then remove the core, slice thinly cut-side down without cutting as far as the base part, and lay the knife flat and insert horizontal cuts. Finally, mince from end to end.
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
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