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.
Course Dinner, Lunch
Cuisine Anglo-Indian, East-Indian, Indian
Keyword Doodi, East-Indian recipes, prawn curry, pumpkin curry, White pumpkin
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.