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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 186kcal



  • 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


  • 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.


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