Stuffed Karela with Shrimp Curry by Oldtimewhimcooking

Ingredients

• 4 karela (bitter melon), ends trimmed and seeds removed
• 450g (1 lb) medium shrimp, peeled and deveined
• 1 onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 tsp kalonji (nigella seeds)
• 2 tbsp vegetable oil
• 1/2 tsp salt (adjust to taste)
• 1/4 cup water

Instructions

1. Soak the prepared karela in salted water for 15 minutes to reduce bitterness, then pat dry.
2. Finely chop half of the shrimp and keep the rest whole for the curry sauce
3. Sauté half of the onions and garlic in 1 tablespoon of oil over medium heat for 3 minutes until translucent.
4. Add the chopped shrimp, 1/2 teaspoon of curry powder, and a pinch of salt; cook for 4 minutes until opaque, then remove from heat.
5. Stuff each karela cavity firmly with the cooked shrimp mixture and secure with kitchen twine if needed.
6. Heat remaining oil in a pan, add kalonji seeds, and fry for 30 seconds until fragrant.
7. Add remaining onion and garlic, sautéing for 3 minutes, then stir in the remaining curry powder and turmeric.
8. Place the stuffed karela into the pan, add 1/4 cup water, cover, and simmer on low for 20 minutes until tender.
9. Add the remaining whole shrimp to the pan during the last 5 minutes of cooking until pink and cooked through.