A subtle South Indian curry from Das Sreedharan which goes well with Tamarind Rice or Indian breads such as Paratha. He recommends using white pumpkin if this is available, but any variety will work well.
Ingredients
- 2 tbsp vegetable oil
- 1/2 tsp black mustard seeds
- a pinch cumin seeds
- 10 fresh curry leaves
- 2.5 cm root ginger peeled and cut in strips
- 2 green chillies slit lengthways
- 2 onions peeled and sliced
- 150 g peeled pumpkin flesh thinly sliced
- 1/2 tsp ground turmeric
- sea salt
- 400 ml coconut milk
- 500 g raw king prawns peeled but last tail section left on
- 1 tsp white vinegar
Servings:
Instructions
- Heat the oil in a large frying pan. Add the mustard and cumin seeds and, when they start to pop, add the curry leaves, ginger, chillies and onions.
- Cook over a moderately low heat for 10 minutes, stirring occasionally, until the onions are golden.
- Add the pumpkin, turmeric and a little salt and mix well for one minute then pour in the coconut milk and 200 ml water. Bring to the boil, stirring constantly.
- Add the prawns and cook, stirring for 5 minutes or until the prawns and pumpkin are cooked. Add the vinegar and mix well.
- Serve hot with rice or bread.
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