By Grocery List Plus Editorial Staff | Published on October 3, 2026
Serves 4
210 cal · 55 min
Luffa Gourd and Shrimp Curry
Recipe GLPR3b6fd988d887f1
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Average rating: 3.8 (1)
A light and aromatic Indian curry featuring tender ridge gourd (luffa) and succulent shrimp, infused with warm spices like coriander, cumin, and fenugreek. The vegetables are cooked until soft in a tomato-based sauce, creating a flavorful, quick-cooking dish that pairs beautifully with steamed rice or warm roti.
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Ingredients
1 lb Ridge gourd (luffa)
1 tbsp Kosher salt
1 tbsp Ghee
1 tbsp Extra-virgin olive oil
¾ cup Yellow onion, finely diced
2 whole Green Indian chiles, stemmed and split lengthwise
1 tsp Coriander seed
1 tsp Cumin seed
1 tsp Fenugreek seed
1 tbsp Garam masala
½ tsp Ground turmeric
½ cup Medium tomato, finely chopped
1 lb Small shrimp, shelled and deveined
1 tsp Amchoor (dried mango powder), or white wine vinegar
Directions
Wash the ridge gourd thoroughly under cool water. Trim both ends and peel away the ridged skin with a vegetable peeler. Cut the peeled gourd in half lengthwise, scoop out the seeds with a spoon, then cut the flesh into roughly ½-inch thick half-moon or bite-sized pieces. Toss the cut gourd with 1 tbsp kosher salt in a bowl and let sit for 10 minutes to draw out excess moisture. Rinse and drain well.
Heat the ghee and olive oil together in a large skillet or Dutch oven over medium-high heat.
Once the fats are shimmering, add the coriander seed, cumin seed, and fenugreek seed. Toast the spices, stirring constantly, for 1–2 minutes until fragrant. Be careful not to burn them.
Add the diced onion and split green chiles to the pan. Cook, stirring occasionally, for 5–6 minutes until the onion softens and becomes translucent.
Stir in the turmeric and garam masala, cooking for about 30 seconds to bloom the spices.
Add the chopped tomato to the pan and cook, stirring, for 2–3 minutes until the tomato begins to break down and release its juices.
Add the prepared ridge gourd pieces to the pan and stir well to coat with the spiced oil and tomato mixture. Cook, uncovered, for 10–12 minutes, stirring occasionally, until the gourd is tender and begins to soften.
Add the shrimp to the pan, stirring gently to distribute them evenly throughout the curry. Cook for 4–5 minutes, stirring occasionally, until the shrimp are opaque and firm, reaching an internal temperature of 145°F. Do not overcook.
Remove the pan from heat and stir in the amchoor (or white wine vinegar) for a subtle tangy note. Taste and adjust seasoning with additional salt if needed.
Serve the curry hot alongside steamed basmati rice or warm roti.
Comments
Ridge gourd (luffa) is nearly impossible to find at Charlotte-area grocers—Harris Teeter, Food Lion, Kroger, and Walmart don't stock it, forcing a special trip to an Indian market well outside a weeknight errand pattern. The spice list (amchoor, fenugreek seed, coriander seed, cumin seed) is doable at ALDI or Harris Teeter's international aisle, but the gourd itself is the real friction. The 55-minute estimate assumes prep is done; actual time with seed-toasting, gourd-prep, and curry-building runs closer to 75 minutes. Shrimp and aromatics are cheap and available; this is a solid dish for someone hunting a special ingredient and willing to plan ahead.
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