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Jumbo Shrimp and Pumpkin Curry
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
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
- 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.
- 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.
- 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.