Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this recipe on a blog written by a Lithuanian woman now living in India, Virtuve su indisku prieskoniu . Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference. Ingredients:
1 tablespoon vegetable oil |
1/2 teaspoon mustard seeds |
1 teaspoon whole cumin seed |
1 in piece ginger, grated or shredded |
1 -2 green chili pepper, sliced and seeded (i sliced them thinly instead of leaving nearly whole) |
2 onions, peeled and sliced thinly into half-slices |
10 curry leaves (optional) |
1/2 teaspoon ground turmeric |
1/2 teaspoon salt (to taste) |
2 cups cubed red pumpkins or 2 cups cubed sweet potatoes |
1 cup coconut milk |
3/4 cup water |
1 lb prawns or 1 lb shrimp, shelled and deveined |
2 handfuls fresh spinach, roughly chopped |
1 teaspoon vinegar |
steamed rice |
Directions:
1. Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
2. Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
3. Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
4. Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
5. Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
6. Serve with steamed rice or naan.
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