Easy Indian Pumpkin Prawn Curry - Doodi Temprade
This pumpkin prawn curry is the classic East Indian prawn temperad made with white pumpkins and large size prawns. This curry made with coconut milk and dry roasted fresh spices is rich, smooth, and delicious.
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 saute (optional)
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 ½ cup fresh coconut, grind it in the blender with some water and use that instead.
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.
Pumpkin Prawn Curry - Prawn TempradePrint Pin Rate
- Cutting Board
- Kitchen Knife
- Saute Pan
- 250 grams (0.50 lb) Prawns Big
- 250 grams (0.50 lb) White Pumpkin cut to 3-inch pieces
- 1 med Onion finely chopped
- 6 cloves Garlic
- 1 Green chili slit in between
- ½ cup Coconut milk grated
- ½ cup Cilantro Coriander leaves
- 3 pods Cardamom powder green elichi
- 2 Red chillies
- 2 tablespoon Coriander seeds dhania
- 1 teaspoon Cumin seeds jeera
- ¼ tsp Turmeric powder haldi
- 1 teaspoon rice or ½ teaspoon rice flour
- Clean, skin, and devein prawns. Season them with salt and turmeic powder - set aside.Traditionally the prawn tails are removed, washed and ground into a smooth paste then added to the curry during saute (optional)
- Peel, skin, and chop the white pumpkin to about 3 to 4-inch pieces.
Roast and grind masala
- 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 blender
- Grind all these to a smooth paste using just enough coconut milk as necessary
- To the same pan add the remaining tablespoon oil - fry the ground masala and turmeric powder until fragrant.
- Add the remaining coconut milk and pumpkin pieces. (if necessary add ½ cup water)
- Cover and cook for 5 to 8 minutes until almost cooked.
- Add the prawns and cook until both pumpkin and prawns are cooked.
- Garnish with fresh coriander leaves
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