| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 287 | 15g | 7g | 16g |
| sugars | fibre | protein | salt |
| 6g | 4g | 23g | 1.32g |
I have the pleasure today to discuss one of my most adored creations, my unique twist on a tropical delicacy – Momordica charantia and shrimp curry.
The Charm of Momordica Charantia and Shrimp Curry
As robust as the landscapes of Montana, the blend of ingredients in this curry brings lively zest to every bite. I’ve always been captivated by the fusion of flavors in my Rancher’s Bison Burgers and Venison Steaks, but there’s something about the adventurous combination in this recipe that brings newfound enthusiasm to my palate. The Momordica charantia also known as bitter melon adds a quality of bitterness that is offset by the succulence of the shrimp and the rich creaminess of the coconut milk, creating an orchestra of flavors that engages the senses wonderfully.
Why I find the Recipe Fascinating
The nuanced interplay of flavors between the bitter melon and the other ingredients is something that I, as a chef, find endlessly fascinating. While the Momordica charantia and shrimp curry shares similarities with traditional Indian curries and Caribbean seafood dishes, its unique blend of ingredients sets it apart.
And it is not only the taste that draws me towards this dish. The health benefits associated with it are remarkable as well. The bitter melon provides a plethora of health benefits such as aiding in blood sugar control, enhancing digestion, and boosting skin health. Shrimp, on the other hand, is a fantastic source of protein and appears to provide certain benefits to heart and brain health due to its content of omega-3 fatty acids.
While perfect on its own, this dish lends itself well to a side of steamed white or brown rice, naan bread, or a light salad. You could even enjoy it as a unique taco filling for an East meets West fusion dish. The versatility and flexibility of this recipe accentuates its charm and is another aspect that genuinely endears it to me.
A Recipe to Cherish
The beauty of my Momordica charantia and shrimp curry lies in its sensory richness, diverse health benefits, and sheer versatility. Its layers of flavor are a tantalizing journey for the taste buds, and its aroma is undoubtedly comforting. All agree that it’s a delightful dish to savor and share.
What You’ll Need
- 1 1/2 pounds of fresh shrimp, peeled and deveined
- 2 Momordica charantia (bitter melon), sliced
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 large ripe tomato, chopped
- 2 tablespoons of curry powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin seeds
- 2 green chili peppers, minced
- 1 tablespoon of fresh ginger, grated
- 1 cup of coconut milk
- 2 tablespoons of vegetable oil
- Salt to taste
- 1/2 cup of fresh cilantro, finely chopped (for garnishing)
Method
Step One
In a large pan, heat the vegetable oil over medium-high heat. Add the cumin seeds and let them sizzle for about 30 seconds.
Step Two
Add the chopped onions, minced garlic, minced chili peppers, and grated ginger into the pan. Cook this mixture until the onions become translucent.
Step Three
Now, add in the curry powder, turmeric powder, and salt to the pan. Stir well to combine the spices with the onion mixture.
Step Four
Add in the chopped tomatoes. Stir well and cook until the tomatoes become soft and mushy.
Step Five
Add in the sliced Momordica charantia (bitter melon). Stir to combine all the ingredients in the pan and sauté for about 5-7 minutes, or until the bitter melon slices become tender.
Step Six
Add in the shrimp and cook until they are pink and fully cooked through, this will take about 3-4 minutes.
Step Seven
Pour in the coconut milk and stir gently to combine. Lower the heat and let the curry simmer for about 10 minutes.
Step Eight
Check the seasoning and adjust accordingly.
Step Nine
Garnish the curry with the finely chopped fresh cilantro before serving. Enjoy the Momordica charantia and shrimp curry over a bed of warm rice.
