Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari
photo by Karen Elizabeth
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
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
- Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
- 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.
- Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
- 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.
- Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
- Serve with steamed rice or naan.
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Reviews
-
Yum, this really hits the spot and so quick for such a delicious dish. Made pretty well as written, I did use the pumpkin, which I found an excellent choice, (Im sure sweet potato is equally good), I didnt have spinach, so I used green beans, which I always enjoy in coconut curries', and overall, just a comforting meal which guests would be wowed by!! Oh, I used some fresh Thai basil from the garden, because I have loads of it and it goes well in this sort of curry. Served with plain rice, loved the recipe, a keeper, thank you duonyte. Made for PRMR tag game
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This curry dish is really delicious and full of flavor. I used the sweet potato option as I don't have access to the pumpkin and I also left out the optional curry leaves. Served this delicious curried shrimp over rice along with a side salad. Will definitely make this dish again soon. Made for PRMR, March, 2014.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!