A very satisfying curry made in every Mangalorian household. This curry gives the usual boring bottle gourd a very tasty turn, with the addition of fresh prawns. To intensify the taste, substitute to dried prawns, but beware the dried seafood is very over-powering. And if you are a vegetarian, just cook the curry without the seafood and it will still taste awesome.
In Tulu, literally-
Bottle Gourd (Thure), Prawn (Yeti) Curry (Kajippu)
Bottle gourd 1 medium size (peeled, seeds removed and cut into medium chunks)
Fresh prawns 1 cup (peeled, de-veined and clean)
Fresh coconut 1/2 cup
Dry whole chillies 4-5 (I use Kashmir chillies)
Whole coriander/Dhania 1 tbspn
Cumin/Jeera 1 tspn
Fenugreek seeds/Methi dana 1 tspn
Turmeric/Haldi 1/2 tspn
Garlic 2 cloves
Whole pepper/kali mirch 1/2 tspn
Coconut oil 1 tbspn (can use any other oil as you like)
Curry leaves a handful
Onion 1 (chopped finely)
Salt to taste
1) Before starting, there are two methods to cook the bottle gourd-
a) Either you pressure cook the bottle gourd with sufficient water first until done and keep aside for later use.
b) Or you add the bottle gourd to the cooked spice and cook as you go.
(Both results are similar, I personally prefer step 2 and find it easier to cook everything together)
2)Take all the spice paste ingredients and grind it to a fine paste, using water as required. Keep aside.
3) Take a pan, add oil, when hot add the curry leaves. Add the chopped onion and saute until translucent.
4) When the onions are cooked add the spice paste and saute until the oil separates.
5) Now you can add the bottle gourd either cooked or raw. If raw, let it cook for 10-15 mins until done.
6)Lastly add the prawns and let the curry simmer for 4-5 mins.
7) Turn the gas off, put the lid on and wait until 5 mins before serving. This helps the prawns to fully cook in the hot curry, without making it chewy.
8) Serve with red rice or simply with steam rice.