Yellow Pumpkin Curry

Yellow Pumpkin Curry

This recipe will serve about 6-7 people


500 g pumpkin

1 onion, chopped finely

2 cloves garlic, chopped finely

4 fresh green chilies, seeded and chopped

12 curry leaves

1/2 teaspoon fenugreek seeds

1/2 teaspoon turmeric, ground

2 teaspoons dried shrimps

1 1/2 cups thin coconut milk

Salt to taste

1/2 cup thick coconut milk

1 teaspoon black mustard seeds



Peel the pumpkin and cut into large chunks. Heat up a wok and add in all the ingredients except the thick coconut milk and mustard seeds. Slowly bring to the simmering point and cook gently without a lid until the pumpkin is almost tender. While cooking the pumpkin, use a mortar and pestle to grind the mustard seeds and mix with the thick coconut milk. Then add the ground mustard seeds and coconut milk into the simmering pot of pumpkin. Cook for about 5 minutes on very moderate heat.


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