Shrimp & Pumpkin Curry

Name: Shrimp and Pumpkin Curry
Yield: 6
Cuisine: Indian
Ingredients: shallots; cilantro; coriander seeds; ginger; green chili peppers; scallions, spring or green onions; garlic; pumpkins; ginger; vegetable oil; coconut milk; lemon juice; salt and black pepper; shrimp

Submitted by Mary007

Indian inspired curry shrimp with pumpkin, tons of flavour!

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

BUNCH SHALLOTS
roughly chopped *

TABLESPOON CILANTRO
(coriander leaves)

TEASPOON CORIANDER SEEDS

TEASPOON GINGER
freshly grated

EACH GREEN CHILI PEPPERS
deseeded and roughly chopped *

BUNCH SCALLIONS, SPRING OR GREEN ONIONS *

CLOVES GARLIC

600

GRAMS PUMPKINS *

TEASPOONS GINGER
freshly choped

TABLESPOONS VEGETABLE OIL

400

MILLILITRES COCONUT MILK
unsweetened *

EACH LEMON JUICE
fresh

X SALT AND BLACK PEPPER *

300

GRAMS SHRIMP
frozen (prawns)

Directions

Put shallot, cilantro leaves, coriander seeds, ginger and green chili pepper into a mortar and crush to make a curry paste.

Wash and trim the scallions (spring onions) and cut into rings.

Peel and chop the garlic.

Peel and deseed the pumpkin and cut into ½ inch (1cm cubes).

Heat the oil and sauté the scallions, ginger, garlic and pumpkin over a high heat for 4 to 5 minutes.

Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer without a lid over a medium heat for about 5 minutes.

Check the seasoning, add the shrimp (prawns) and briefly return to a boil.

When the shrimp are cooked, serve in bowls with rice or bread.

* not incl. in nutrient facts

Comments

Aleah Kostiuk

A little confusing to understand because ingredients aren't in order of use. Had to look over a couple times while cooking. Overall, it was pretty good, but quite runny. Would recommend less coconut milk if you like a thicker curry.

happyzhangbo

Just edited the recipe and put the ingredients in the right order, glad to hear you enjoyed the recipe :)

Nutrition Facts

62g

Amount per Serving