Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry

Jumbo Shrimp and Pumpkin Curry, Indian Cuisine: Authentic Flavors from the Land of Spice by Vivek Singh. Photography © Dorling Kindersley.

Indian Cuisine: Authentic Flavors from the Land of Spice

Top chefs and cooks known for their expertise in the curries of India, Pakistan, Sri Lanka, Thailand, the Caribbean—and anywhere with a curry tradition—share their recipes with you. Try Thai jungle curry, chicken adobo, or South African bunny chow.

All 200 recipes are authentic and written for the modern cook. Features add a further dimension, introducing you to the key spice combinations and ingredients that define each local cuisine.

Break out and explore new boundaries. Or rely on this authentic resource for old favourites. Red-hot results are guaranteed every time!

Indian Cuisine: Authentic Flavors from the Land of Spice is available at Amazon.com and Amazon.ca.

Jumbo Shrimp and Pumpkin Curry

Serves 4–6

Subtle and light

Pumpkins are festival vegetables in most of the states in southern India. They are grown abundantly in almost every household garden and cooked in all kinds of ways. There are many varieties, with a range of colours, flavours, sizes, and seasons. White pumpkin has a particularly delicious and refreshing flavour, which goes amazingly well with coconut and shrimp in this subtle curry.

2 tbsp vegetable oil

1 ⁄2 tsp mustard seeds

pinch of cumin seeds

10 curry leaves 1-in (2.5-cm)

piece fresh ginger root, cut into strips

2 green chilies, slit lengthwise

2 onions, sliced

6 oz (150 g) peeled pumpkin flesh, thinly sliced

1 ⁄2 tsp ground turmeric


1 2⁄3 cups thick coconut milk

1 1 ⁄4 lb (500 g) raw jumbo shrimp, peeled but last tail section left on

1 tsp white vinegar


  1. 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, chilies, and onions. Cook over medium-low heat for 10 minutes, stirring occasionally until the onions are golden.
  2. Add the pumpkin, turmeric, and a little salt and mix well for 1 minute, then pour in the coconut milk and ¾ cup water. Bring the mixture to a boil, stirring constantly.
  3. Add the shrimp to the pan and cook, stirring, for 5 minutes or until the shrimp and pumpkin are cooked. Add the vinegar and mix well. Serve hot with rice or bread

Recipe reprinted with permission from DK Publishing.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.