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

Set your calorie target 650 kcal

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

white ricewatersalt
Cook white rice with 290 ml water and a pinch of salt; keep warm.
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.
coconut oiloniongarlicginger
Heat coconut oil in a pan. Saute onion, garlic, and ginger for 2 minutes.
bitter gourdSri Lankan curry powderblack pepper
Add curry powder and black pepper; stir 20 seconds. Add bitter gourd and stir-fry 5 minutes.
prawnswater
Add prawns and a splash of water; cook 2 to 3 minutes until prawns turn opaque.
tamarind pastewatersalt
Add tamarind water and cook 1 minute more, scraping up any browned bits. Taste and adjust salt.
white rice
Serve hot with rice.