Bitter melon can be grown here, but let Asian cuisine inspire you to prepare it here with a bitter melon and coconut milk curry.
This dish highlights the distinctive bitterness of bitter melon, combining it with spicy, creamy flavors.
Inspired by Jennifer McLagan’s Bitter cookbook
- 1 lb / 500 g bitter melon
- 3 Tbsp coconut oil or lard
- 1 heaping Tbsp Thai Red or Green Curry paste -1⁄2 tsp turmeric
- 1 1⁄4 cp /400 ml coconut milk
- 2 Tbsp lime juice
- 2 Tbsp fish sauce
- 8 ounces / 250 g ) firm tofu, diced
- 1 tomato, diced
- 4 green onions
- sea salt
Cut the melon halves into 1⁄2 inch /1 m slices.Place slices in a colander and toss with some coarse salt. Let stand for at least hour tossing from time to time.
Rinse melon and then using a towel, squeeze out the excess liquid and set aside.
Place a large, heavy frying pan with a lid over med-high heat. Add the oil, and when hot, add the curry paste and turmeric. Cook, stirring until fragrant, about 30 seconds. Pour in the coconut milk and bring to a boil whisking. Add the lime juice, fish sauce and bitter melon slices. Lower the heat so the sauce goes on simmer then cover and cook for 5 minutes.
Remove the lid and continue to cook another 10 minutes. Stir in the tofu and tomato and cook until heated through. Check seasoning and sprinkle with green onions and serve over rice!
This bitter melon curry is a dish that combines bold flavors and interesting textures. The bitterness of the bitter melon is softened by the richness of the coconut milk sauce and enhanced by the spices of the curry. Tofu and tomato add an extra dimension to this hearty, fragrant dish.
Whether you're already a fan of Asian cuisine or simply want to explore new flavors, Margose Curry is a recipe to try!