Gulai paria, bitter melon curry
Indonesian vegetable curry with bitter melon (paria), or cucumber, which is blanched and rinsed to reduce its bitterness, and then simmered in a spiced co…
The bitter melon, also known as cucumber melon, adds a unique flavor to this curry once its bitterness is balanced. The recipe is entirely plant-based.
Ingredients and directions
- Prep time20 min
- Cook time40 min
- Total1 hr
- DifficultyEasy
- Cooking methodTying up
- Vegetarian
- Vegan
- Gluten-free
Ingredients
people
Directions
- Cut the parsnips into pieces about 3 cm in size, blanch them briefly, then rinse them several times to reduce their bitterness.
- Grate the coconut and squeeze it to obtain approximately 400 ml of coconut milk. ≈ 8 min
- Finely grind the spices, except for the turmeric leaves and asam kandis. ≈ 3 min
- Bring the coconut milk to a boil with the ground spices, turmeric leaves, and asam kandis, until it releases its oil.
- Add the paria to the spiced coconut milk and cook until the spices are well incorporated and the paria is tender.
🎬 Have a video of this recipe? Suggest a YouTube link
✏️ A mistake, an idea for this recipe? Suggest a correction
Reviews (0)
Rate this recipe Be the first to rate it!
Have you tried this recipe? Sign in to leave your review and rating.
You need to be a member to suggest a correction. Sign up for free, or sign in: you will then be able to report a mistake or suggest an improvement, and Axelle will read it.
Create a free account Sign in
You will come straight back to this recipe afterwards.