Trinidad-style Fried Caraille (bitter melon)
Trinidad-style Fried Caraille (bitter melon) — crisp, savory & balanced with onion, garlic, and pepper.
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Servings: 4 servings
Calories: 220kcal
Equipment
- Non-stick frying pan or Dutch oven
- Sharp knife & cutting board
- Sheet pan or tray for air-drying
Ingredients
- 1 lb caraille 454 g, seeds removed & thinly sliced
- 1 small onion sliced
- 4 cloves garlic finely diced
- 6 tbsp extra-virgin olive oil
- Hot pepper to taste
- 1 tsp salt or to taste
Instructions
- 1️⃣ Prep: Rinse, pat dry, and slice open lengthwise. Scoop out seeds and white fiber; cut into thin half-rounds.
- 2️⃣ Air-dry: Spread on a tray and leave to air-dry a few hours or overnight (or place in the sun).
- 3️⃣ Fry: Heat oil in a non-stick pan over medium heat. Add caraille, toss to coat, and cook 5 minutes undisturbed until golden.
- 4️⃣ Add Aromatics: Add onion, garlic, hot pepper, and salt. Flip with a spatula and cook 5 more minutes until brown and crisp.
- 5️⃣ Adjust Texture: For crisper results, avoid stirring too often. For softer caraille, lower heat and stir more frequently.
- 6️⃣ Serve: Enjoy with roti or dhal and rice.
Video
Notes
For another variation using caraille, try my Bhagi with Caraille, Ochro & Peas Recipe.
Nutrition
Calories: 220kcal | Carbohydrates: 8g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 589mg | Potassium: 388mg | Fiber: 4g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 98mg | Calcium: 34mg | Iron: 1mg