Prawn and Pumpkin Curry Recipe
Ingredients
| Prawns-500 grams, shelled and deveined | ||
| Pumpkin or marrow-500 grams, peeled and diced | ||
| Red chilies | 6 | |
| Fenugreek seeds | 1 Teaspoon | |
| Coriander seeds | 1 Tablespoon | |
| Onion | 1 Medium | |
| Onion | 1 Small, finley sliced | |
| Garlic | 10 Gram | |
| Turmeric powder | 1 Teaspoon | |
| Ground cumin seeds-1 teaspoon | ||
| Coconut | 1/2 | |
| Tamarind-1 lime-sized ball | ||
| Salt | To Taste | |
Directions
GETTING READY
1) Soak tamarind in water for 10 minutes and then make pulp.
2) Fry together spices, coconut, whole onion and garlic until golden brown and then make a fine paste.
MAKING
3) In a wok, heat oil and sauté prawns until dry. Then, add pumpkin, salt and about 2 cups of water. Cook until prawns are almost done.
4) Now, add tamarind pulp and coconut paste. Cook until prawns are cooked fully.
SERVING
5) Take a small wok and heat oil. Add curry leaves and sliced onions. Fry for 2 minutes and pour on prawns and pumpkin curry.
6) Serve the prawn and pumpkin curry with steamed rice.
1) Soak tamarind in water for 10 minutes and then make pulp.
2) Fry together spices, coconut, whole onion and garlic until golden brown and then make a fine paste.
MAKING
3) In a wok, heat oil and sauté prawns until dry. Then, add pumpkin, salt and about 2 cups of water. Cook until prawns are almost done.
4) Now, add tamarind pulp and coconut paste. Cook until prawns are cooked fully.
SERVING
5) Take a small wok and heat oil. Add curry leaves and sliced onions. Fry for 2 minutes and pour on prawns and pumpkin curry.
6) Serve the prawn and pumpkin curry with steamed rice.
Chef
