Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari
A Malabar curry of prawns, coconut milk and red pumpkins, seasoned with curry leaves and mustard seeds and steamed. It comes to the table with steamed rice or naan.
35 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 15 min · 35 min total
- medium
- 1
Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
- 2
Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
- 3
Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
- 4
Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
- 5
Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar. Serve with steamed rice or naan.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
