Coconut Shrimp Curry

This Coconut Shrimp Curry is like none you have ever had, unless you have made a similar curry before. The masala for the curry is made with fresh grated coconut along with ginger, garlic, sweet onions, hot pepper and a few other ingredients. The tang of tamarind will have you going back for more. Give this recipe a try and you will find yourself making it often. Fish can work for this curry too. Click here for the recipe.

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Karaila/Bitter Melon in Coconut Milk Curry

Karaila/bitter melon/bitter gourd is an acquired taste. I believe that you have to have grown up eating it to like it. Or, you could absolutely dislike it because as a child, your parents made you drink the juice as bitters and therefore abhor karaila. Me? I. Love. Karaila. I buy it weekly and cook it in a variety of ways.

This recipe came about because of sheer laziness. I did not want to stuff the karaila as I usually would - with shrimp or ground meat to make a dish in Guyana that we call Kalounjie. When I made this dish for the first time, I was so pleased at finding another way to cook and enjoy karaila. With none of the delicious distraction of a filling, I was able to appreciate the texture of the twice cooked bitter melon. The vegetable becomes meaty and is very satisfying; cooked with coconut milk puts it over the top. If you like bitter melon, definitely give this dish a try.

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Day 4: Entrées/Mains

Recipe: Stuffed Crown Roast

In addition to ham, I generally serve only 1 other main meat dish in the form of a roast and most of the others - a combination of seafood. This makes the pescatarians very happy.

Recipe: Blackened Fish

Recipe: Pasta-Tuna Bake

Recipe: Stuffed Calamari/Squid

For the shrimp, season with your favourite herb paste or dry rub, heat oil in pan and cook for 1 and 1/2 minutes flipping halfway; for jumbo shrimp, cook for 2 minutes.

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