Shrimp and Bitter Melon (Karela) Recipe

If you don’t know what Bitter Squash/Melon or Momordica Charantia is, then I don’t blame you. As it’s not sold at local grocery stores in the US but you can find it in Asian or Spanish markets. In Goa it’s called as Karante in the local language( Konkani). Its a more popular vegetable in Asia, Africa and Caribbean.

In my family it was believed that it was good for diabetes but there is no proven record. You can check out the Bitter Gourd Project for more info.

Considering what you know about bitter melon this recipe will definitely surprise you with its spicy tangy and lightly sweet taste. One tip with regards to Indian food or recipes is that when you cook with all the spices it is much flavorful the next day.

Ingredients

2 bitter melon

1 medium red onion chopped

10 medium shrimps chopped

3 tbsp of Recheado Masala (Goan Imports)

2 tbsp of ketchup

4 tbsp of oil

1/2 tsp of sugar

salt to taste

Directions

* Clean the bitter melon/ karela on the inside and thinly slice them. Apply 2 tbsp of salt and keep aside for an 1-2 hours. Rinse it in water. Pat dry with paper towel. The logic of applying lots of salt and letting it stand, is that it takes the bitterness away.

*Heat oil add the chopped onions and sauté till light brown. Add the recheado paste and sauté 2 minutes. Then put in the shrimps and fry for 3 minutes.

* Next add the bitter melon and sauté for 8-10 minutes. Finally add the ketchup, sugar and salt to taste and keep sautéing for another 5 minutes till done.

Serve it as a side with rice or any bread. If its kept for a couple of days it almost get’s pickled in the vinegar that’s in the recheado masala and it taste really yum! This is one of my husbands favorite Goan foods. If you don’t like bitter melon but want to substitute with another vegetable you can check out my recipe with cauliflower and shrimps.

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