This bitterness paired well with the rich flavors of the chicken and fish curries that came with the dish.
Peria katak is prepared by first rinsing and slicing the gourd. Once cut, you apply a coat of egg wash, add a dash of salt and tumeric, and then fry it. You can eat peria katak by itself, but I think it tastes best with seasoned rice and any meat.
Yes, peria katak is definitely connected to the local environment. The tree from which it grows is found mainly in South Asia, South East Asia, China and the Caribbean. The hot and humid climate found in these regions provides the perfect condition for the peria katak to grow.
