Shrimp and Pumpkin Curry
164
Indian inspired curry shrimp with pumpkin, tons of flavour!
Ingredients
| 1 | bunch |
shallots
roughly chopped |
* |
| 1 | tablespoon |
cilantro
(coriander leaves) |
* |
| ½ | teaspoon |
coriander seeds
|
* |
| 1 | teaspoon |
ginger
freshly grated |
* |
| 1 | each |
green chili peppers
deseeded and roughly chopped |
* |
| 1 | bunch |
scallions, spring or green onions
|
* |
| 2 | cloves |
garlic
|
|
| 600 | grams |
pumpkins
|
* |
| 2 | teaspoons |
ginger
freshly choped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 400 | millilitres |
coconut milk
unsweetened |
* |
| ½ | each |
lemon juice
fresh |
|
| 1 | 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.
Edmonton, Canada
over 6 years ago
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.
Islamorada, United States
over 6 years ago
Just edited the recipe and put the ingredients in the right order, glad to hear you enjoyed the recipe :)