Stuffed Bitter Melon

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 Stuffed Bitter Melon with Tuna

This flavorful Surinamese dish combines tender bitter melon, with a savory tuna filling.



 

Ingredients

For the Bitter Melon

  • 2 large bitter melon
  • 1 tbsp salt, for reducing the bitterness

For the Tuna Filling

  • 2 cans tuna in oil or water, well drained
  • 1 onion, finely chopped
  • 3 garlic cloves, finely minced
  • 1 tomato, diced
  • 1 bouillon cube, such as Maggi or chicken-flavored, crumbled
  • 1 egg
  • 1 1/2 tablespoon of piccalilli 
  • A few sprigs of parsley, finely chopped
  • Black pepper, to taste
  • 1 tbsp garlic salt, to taste
  • 2 tbsp of breadcrumbs

For the Sauce

  • 1 small onion, finely chopped
  • 1 garlic clove, finely minced
  • 1 tomato
  • Parsley
  • 1 tbsp tomato paste
  • 1 red paprika, sliced
  • A splash of water

Instructions

1. Prepare the Bitter melon

  1. Wash the bitter melon thoroughly. Cut off both ends and slice each one into pieces approximately 8 to 10 centimeters long.
  2. Carefully hollow out each piece using a spoon. Remove the seeds and all of the white inner flesh.
  3. To help reduce the bitterness, bring a large pot of water to a boil and add the salt. Turn off the heat and add the hollowed-out bitter melon pieces for 3 to 7 minutes.
  4. Drain, rinse them under cold water, and allow them to drain well.

2. Prepare the Tuna Filling

  1. In a bowl add the drained Tuna and break it apart with a fork.
  2. Add the chopped onion, garlic, parsley and tomato mixture to the tuna.
  3. Stir in the crumbled bouillon cube, garlic salt and black pepper.
  4. Add the egg, 2 tbsp of piccalilli and breadcrumbs. Mix everything thoroughly until you have a firm filling that holds together. Add a little extra breadcrumbs if needed.

3. Stuff and bake the bitter melon 

  1. Fill each piece of bitter melon generously with the tuna mixture. Press the filling down firmly so it stays in place while cooking.
  2. Heat a little oil in a large, deep skillet or sauté pan.
  3. When the oil is hot bring it to medium heat and bake the filled bitter melon until brown. 
4. Cooking the bitter melon in the sauce
  1. In the pot add the onion, garlic, and tomato for the sauce and sauté until fragrant and softened.
  2. Stir in the tomato paste and a cup of water to create a light sauce.
  3. Add parsley whole or chopped as preffered.
  4. Carefully place the stuffed bitter melon pieces into the pan.
  5. Cover the pan and let everything simmer gently over low heat for 20 to 25 minutes, or until the bitter melon is tender.
  6. By the last 2 minutes of cooking add the Sliced Paprika
  7. Carefully turn the pieces halfway through cooking so they cook evenly.

Serving Suggestion

Serve the stuffed bitter melon with warm white rice and a spoonful of the savory sauce. For an extra-comforting Surinamese meal, pair it with your favorite vegetables or side dishes.


https://www.youtube.com/watch?v=1VnpvFeXJQA

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