AI-generated image
Karawila curry
Bitter gourd coconut curry
කරවිල කරිය (karawila curry): bitter gourd stewed in coconut milk with roasted curry powder
Bitter gourd is a favourite of older Sri Lankan cooks, and karawila curry appears on weekday tables across the island alongside rice, dal and a mild white curry to balance its bite. The gourd is salted, squeezed and lightly fried, then stewed in coconut milk with roasted curry powder, tamarind and a touch of sugar, so it becomes dark, glossy and pleasantly bitter rather than harsh. The usual mistake is skipping the salting and squeezing, which leaves the curry fiercely bitter. Chef's tip: fry the gourd until the edges are brown before it meets the coconut milk; the browning softens the bitterness more than sugar does.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 14 oz bitter gourds (karawila)halved, seeds removed, sliced 5 mm thick
- 1 ¼ tsp salt
- ½ tsp ground turmeric
- 3 tbsp coconut oil
- 1 red onionsliced
- 3 cloves garlicsliced
- 2 green chilliesslit
- 1 sprig curry leaves
- ½ tsp chilli powder
- 1 tsp tamarind pulpmixed with 2 tbsp water
- 1 cup coconut milk
- 1 tsp sugar
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Toss 14 oz bitter gourds (karawila) with 0.9 tsp salt and ½ tsp ground turmeric and leave for 10 minutes. Squeeze hard by the handful to press out the bitter juice.
10 minStep 2: Heat 3 tbsp coconut oil in a wide pan over a medium-high heat. Fry the gourd for 5–6 minutes, stirring, until the edges are browned and crisp-looking.
6 minStep 3: Push the gourd aside, add 1 red onion, 3 cloves garlic, 2 green chillies and 1 sprig curry leaves and fry for 3 minutes until the onion is golden.
3 minStep 4: Stir in 2 tsp Sri Lankan roasted curry powder and ½ tsp chilli powder for 30 seconds, then add 1 tsp tamarind pulp, 1 cup coconut milk, 1 tsp sugar and the rest of the ⅓ tsp salt.
1 minStep 5: Simmer uncovered for 6–8 minutes until the gravy is thick and dark and the gourd is tender. Serve with rice.
8 min
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 19 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does karawila curry take?
- About 35 minutes in total: 15 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Indian
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.