Prawn and Pumpkin Curry

Prawn and Pumpkin Curry


1 person made this

Pumpkins are very common in India though you don't see it so often on restaurant menus here. The sweetness of pumpkin combines very well with prawns.

Serves: 4 

  • 2 tablespoons vegetable oil
  • 1/2 teaspoon mustard seeds
  • pinch cumin seeds
  • 10 curry leaves
  • 3cm fresh ginger, cut into strips
  • 2 green chillis, slit
  • 2 onions, sliced
  • 150g peeled pumpkin, thinly sliced
  • 1/2 teaspoon turmeric
  • salt, to taste
  • 1 2/3 cups coconut milk
  • 3/4 cup water
  • 500g king prawns, peeled
  • 1 teaspoon white vinegar

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Heat the oil in a frying pan, add mustard and cumin seeds and when they start to pop add curry leaves, ginger, chillies and onions. Cook over low heat 10 minutes, stirring, until onions are golden.
  2. Add pumpkin, turmeric, salt to taste and stir well. Add coconut milk and water and bring to the boil.
  3. Add prawns and simmer 5 minutes until both prawns and pumpkin are cooked. Add vinegar and serve hot!

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