This pumpkin prawn curry is the classic East Indian prawn temperad made with white pumpkins and large size prawns. This curry is made with coconut milk and dry roasted fresh spices to make a rich, smooth, and delicious gravy over ice.
This is my take on the East-Indian prawn temprade. Traditionally the prawn tails are removed, washed, and ground into a smooth paste then added to the curry during sauteing (optional)
Ingredients and substitutes
- Prawns – you can use both shrimps or prawns for this recipe. And, you can also use white fish such as pomfret or seabass.
- Spices – we grind freshly roasted spices and wet ingredients into a paste which makes a base for our gravy.
- Tamarind – has a unique flavor that is not similar to lemon, lime, or vinegar. But, if you must substitute you can use kokum, dry mango instead.
- Coconut – Traditionally, the coconut is grated, then juiced and only the milk is used. Of course, these days coconut milk is easily available so I have used coconut milk instead of fresh coconut. But you can certainly use 1/2 cup fresh coconut, grind it in the blender with some water and use that instead.
- Chilies – Traditionally, more green chilies are used. Personally, I like a little color for my curry so instead of 2 green chilies and one red I choose to use two red chilies and only one green chilly. This is a spicy curry but you can certainly reduce the chilies to your taste.
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Pumpkin Prawn Curry – Prawn TempradePrint Pin Rate
- Cutting Board
- Kitchen Knife
- Saute Pan
- 1 lb (0.50 lb) Prawns or shrimps
- ½ lb (0.50 lb) White Pumpkin cut to 3-inch pieces
- 1 med Onion finely chopped
- 6 large Garlic cloves
- 1 medium Green chilies slit in between
- ½ cup Coconut milk grated
- 3 pods Cardamoms green elichi
- 2 large Red chillies soaked in water for 10 mins
- 2 tbsp Coriander seeds dhania
- 1 tsp Cumin seeds jeera
- 1/4 tsp Turmeric powder haldi
- 1 tsp rice or 1/2 tsp rice flour
- 2 tbsp Cilantro Coriander leaves
- Prawns – Clean, skin, and devein prawns. Season them with salt and turmeric powder – set aside.Pro tip – Traditionally the prawn tails are removed, washed, and ground into a smooth paste then added to the curry during sauteeing (optional)
- Clean pumpkin – Peel, skin, and chop the white pumpkin into about 3-inch pieces.
- Roast – In a frying pan, dry roast the cardamom, coriander, cumin, red chilies, and rice – remove and add to a blender. Then dry roast the onions, garlic, and split green chilled – add them to the same blender
- Cook pumpkin – Add the remaining coconut milk and pumpkin pieces with 1/2 cup of water. Cover the pan and cook for 8 to 10 minutes or until the pumpkin is almost cooked but not fully cooked.
- Cook prawns – Then, add the prawns and chopped cilantro leave. Continue to cook for 4 to 5 minutes or until both pumpkin and prawns are cooked.
- Garnish – Taste and adjust seasoning and consistency. Add water if more gravy is required. Garnish with more chopped cilantro and sliced chilies before serving.
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