Indian prawn pumpkin Curry or prawn with doodi is a spicy, aromatic dish that goes well with rice or roti. This is one of my mom’s favorite recipes. I make it often for my family. Try it and enjoy!
Indian curries, with their blend of spices and heat, are one of the world’s most popular and widespread cuisine. The prawn pumpkin curry falls on the milder side of Indian curries, but it is still very flavorful and delicious.
Prawns and pumpkins are two great flavors of autumn. This Indian curry brings them together.
Ingredients and substitutes
- Prawns – I am using prawns but shrimps work too. In fact, you can use other shellfish such as squids for this curry too.
- Spice – I used East Indian bottle masala like my mom but some of my friends have made it with the same amount of curry powder and they love it.
- Onion garlic – Always use fresh onion and garlic for Indian cooking unless specified
- Coconut – my mom used fresh ground coconut but I always make do with cartons or canned coconut milk
- Tamarind – Instead of fresh tamarind I used the paste which is usually concentrated so always use less.
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- 1 lb Prawns or shrimps
- 1 lb White pumpkin (doodhi) peeled and cut into 2-inch cubes
- 2 tbsp Cooking oil
- 1 small Yellow onion finely chopped
- 2 large Garlic cloves sliced
- 2 small Green chilies sliced
- 2 tbsp Bottle masala or curry powder
- 1 cup Coconut milk
- ½ cup Fresh cilantro chopped coriander leaves
- ½ tsp Tamarind paste or marble size fresh tamarind
- ½ tsp Kosher salt
- ¼ tsp Black pepper
- Saute – In a saute pan, or skillet add the oil and saute the onion and garlic until translucent. Add the green chilies.2 tbsp Cooking oil, 1 small Yellow onion, 2 large Garlic cloves, 2 small Green chilies
- Spice – Then, add the bottle-masala or curry powder and pumpkin pieces. Saute for a minute and add the coconut milk with one cup of water. Simmer until the pumpkin in tender . Pro tip – pumpkin takes longer to cook than prawns so we cook them first.1 lb White pumpkin, 2 tbsp Bottle masala, 1 cup Coconut milk
- Prawns – Next, add the prawns, tamarind paste, and chopped cilantro leaves. Season with salt and pepper. Simmer until the prawns are cooked.Pro tip – prawns usually take about 5 to 8 minutes so do not overcook them.1 lb Prawns, ½ cup Fresh cilantro, ½ tsp Tamarind paste, ½ tsp Kosher salt, ¼ tsp Black pepper
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