Pumpkin Prawn Curry - Prawn Temprade

East Indian curry with prawn and white pumpkin temprade

Pumpkin Prawn Curry - Prawn Temprade

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

Course Dinner, Lunch

Cuisine Anglo-Indian, East-Indian, Indian

Keyword Doodi, East-Indian recipes, prawn curry, pumpkin curry, White pumpkin

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 186kcal

Equipment

Cutting Board
Kitchen Knife
Saute Pan
Food processor

Ingredients

1 lb Prawns or shrimps
½ 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 tablespoon Coriander seeds dhania
1 teaspoon Cumin seeds jeera
¼ tsp Turmeric powder haldi
1 teaspoon rice or ½ teaspoon rice flour
2 tablespoon Cilantro Coriander leaves

US Customary - Metric

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 ½ 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.

Nutrition