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sri-lankan

Bitter Gourd Stir Fry with Prawns and Rice

This stir-fried dish pairs white rice, dry with prawns, peeled and deveined, bitter gourd, thinly sliced and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced High satiety Heart friendly Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
88 g Carbohydrates
15 g Fat
8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 80g white rice, dry 292 kcal
  • 160g prawns, peeled and deveined 160 kcal
  • 200g bitter gourd, thinly sliced 50 kcal
  • 10g coconut oil 88 kcal
  • 70g onion, sliced 28 kcal
  • 6g garlic, minced 9 kcal
  • 6g ginger, minced 5 kcal
  • 5g Sri Lankan curry powder 15 kcal
  • 6g tamarind paste 5 kcal
  • 80g water 0 kcal
  • 2g black pepper, ground 5 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. white ricewatersalt
    Cook white rice with 290 ml water and a pinch of salt; keep warm.
  2. bitter gourdsalt
    Slice bitter gourd thinly. Toss with a pinch of salt and set aside 10 minutes, then squeeze and rinse quickly to reduce bitterness; drain well.
  3. coconut oiloniongarlicginger
    Heat coconut oil in a pan. Saute onion, garlic, and ginger for 2 minutes.
  4. bitter gourdSri Lankan curry powderblack pepper
    Add curry powder and black pepper; stir 20 seconds. Add bitter gourd and stir-fry 5 minutes.
  5. prawnswater
    Add prawns and a splash of water; cook 2 to 3 minutes until prawns turn opaque.
  6. tamarind pastewatersalt
    Add tamarind water and cook 1 minute more, scraping up any browned bits. Taste and adjust salt.
  7. white rice
    Serve hot with rice.

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