Prawn Pumpkin Curry

A saute pan with pumpkin curry with prawns.

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!

Course Dinner, Lunch, Main Course

Cuisine East-Indian, Indian

Keyword Doodi, prawn curry, White pumpkin

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 236kcal

Cost $5

Ingredients

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

Instructions

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

Nutrition