A classic recipe from Trinidad and Tobago for cooking Caraili or bitter melon as its also known. Packed with nutritional benefits, it's a hit among vegetarians on the islands, as well as in Guyana where it's known as corilla.

================= RECIPE FACT SHEET =================


2 average size Caraili (sliced thin)
1/2 teaspoon salt
1 medium onion sliced
2 cloves garlic sliced
1/4 hot pepper (I used habanero)
2 tablespoon vegetable oil (I prefer to use olive oil)
1/4 cup of shredded salt fish (salted cod)
*salt for cooking (most likely you will not need any)

There’s a little prep time needed for this dish to help remove some of the bitter taste. Cut off the ends and discard, Then cut in half and using your fingers push down the inside to remove the seeds etc. An easy way is to make a cut down the middle (length) and use a spoon to scoop out the inside(refer to pics below). Then slice as thin as you can.

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« Last edit by T&T-Blog on Wed Aug 15, 2012 5:13 pm. »