Bitter gourd sambal

Bitter gourd sambal

By
From
My Feast
Serves
6
Photographer
Chris Chen

I love the bitterness of this vegetable but it is an acquired taste. When you heat the oil, ensure it does not exceed 160°c, so that the gourd will retain a nice green colour.

Ingredients

Quantity Ingredient
450g bitter gourd
1/4 cup fine salt
vegetable oil, for deep-frying
2 small green chillies, chopped
1 onion, very thinly sliced
1 teaspoon maldive fish flakes
lime juice, to taste
1/2 teaspoon cracked black pepper

Method

  1. Remove the seeds from the gourd without cutting it in half. Using a very sharp knife or mandolin, slice the gourd into very thin slices. Place in a bowl, add the salt and massage it into the gourd. Set aside for 10 minutes. Place the gourd in a large strainer and wash it two or three times to ensure all of the salt is rinsed off. Pat the gourd dry with a tea towel.
  2. Heat the oil in a deep-sided saucepan until 160°C or until a cube of bread turns golden in 30–35 seconds. Deep-fry the gourd, in batches, until crisp but retaining its colour — it is cooked when there are only a few bubbles coming out of the gourd. Remove with a slotted spoon and drain on paper towel.
  3. Combine the gourd and remaining ingredients in a bowl, season with salt and mix well. If it’s too bitter, add more lime juice. Set aside until ready to serve.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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