Ingredients
300g 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

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

Seasoning
Salt to taste

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.