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Pumpkin Prawn Curry

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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.

East Indian curry with prawn and white pumpkin temprad
Prawn and White Pumpkin Curry – Prawn Temprade

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.
East Indian curry with prawn and white pumpkin temprade
Prawn and White Pumpkin Curry – Prawn Temprade

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East Indian curry with prawn and white pumpkin temprade

Pumpkin Prawn Curry – Prawn Temprade

5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories: 186kcal
Adjust Servings Here: 4 servings
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

Equipment /Tools

Ingredients

  • 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

Instructions

  • 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
  • Paste – Grind all the roasted ingredients in a blender or food processor into a smooth paste using just enough coconut milk as necessary

Prawn curry

  • Saute – To a saute pan or skillet over medium-low heat add the oil and fry the ground masala with turmeric powder until fragrant. Add a few tablespoons of water to prevent the spices from burning.
  • 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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Nutrition Information
Calories: 186kcal | Carbohydrates: 16g | Protein: 16g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 158mg | Sodium: 536mg | Potassium: 513mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1204IU | Vitamin C: 49mg | Calcium: 156mg | Iron: 4mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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