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BITTER GOURD
RINGS STUFFED WITH FISH
INGREDIENTS:
Boneless fish …………………………………… 300 gm
Ginger cut into strips …………………………… 1 inch piece
Onion cut into thin strips ……………………….. 1 large-sized
Red chillies ……………………………………… 2
Oil ……………………………………………….. 1 cup
Sugar ……………………………………………...1 tsp
Lemon grass ……………………………………… 1 tsp chopped
Thin coconut milk ………………………………… 3 tbsp
Salt to taste
METHOD:
Scrape the bitter gourd and cut into thick round circles about three fourth inch in thickness. Sprinkle salt and keep aside for 30 minutes. Drain out all the water and pat dry with a kitchen towel. Heat half the quantity of the oil and fry the bitter gourd pieces till golden brown. Remove these pieces from the pan and keep the pan aside. Allow the bitter gourd to cool to room temperature. Remove the seeds and discard these.
Cut the boneless fish into thin strips. Sprinkle salt and keep aside. Heat the remaining quantity of the oil in a pan and fry the fish pieces till golden brown. Allow to cool. Shred the cooked fish into small pieces and keep aside. You could even mash the fish meat. Fill each of the fried bitter gourd rings with the fish meat and pat it firmly.
In the same pan, in which the bitter gourd was fried, add the onion pieces and fry till translucent. Mix in the ginger pieces, red chillies and lemon grass and fry for a few seconds. Lower the heat and mix in the sugar and 3 tbsp of coconut milk. Gently mix in the stuffed bitter gourd and gently stir so that the gravy mixes into the stuffed circles. Serve as a side dish to the main meal.
STIR-FRIED VEGETABLES
INGREDIENTS:
Broccoli cut into florets …………………………. 200 gm
Button mushrooms ………………………………. 200 gm
Ginger-crushed …………………………... 1 inch-piece
Garlic-crushed ……………………………………. 4 pods
Oil ………………………………………………… 3-4 tbsp
Salt to taste
METHOD:
Wash the vegetables and leave the mushrooms into circles. Heat the oil and fry the ginger and garlic for 1 minute. Mix in the vegetables – and stir-fry for 3-4 minutes till the vegetables are just a little tender but not overcooked. Stir-fry till golden brown and serve with rice or noodles.