A delicious Pumpkin and Prawns Curry with Indian spices that can be whipped up within less than an hour and is enjoyed with Rice or flat breads. A quick fix dinner recipe.
- 500 grams of Pumpkin/ Butternut Squash, cut into
- 10-12 large and plump Prawns, deveined
- 1 medium Onion, made into paste
- 1 inch Ginger, grated
- 2 bay leaves
- 1-2 green chillies, slit
- 1 teaspoon Indian 5 spice (panch-phoron)
- 1 teaspoon turmeric powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Sugar
- 3-4 tablespoon Mustard oil/ vegetable oil
- Marinate the prawns with some salt and 1/2 tsp turmeric for 15-20 minutes.
- Meanwhile peel the skin of the pumpkin and cut in one inch cubes.
- Heat 2 tablespoon of oil in a pan and lightly fry the marinated prawns (20 seconds on each side until it changes its colour) and remove it with a slotted spoon for later use.
- Add the remaining oil in the same pan, when the oil is hot temper with bay leaves and Indian five spice (panch phoron).
- When the spices start crackling, add the onion paste.
- Sauté till they are light brown and then add the grated ginger and sauté on medium heat.
- Now toss in the cubed pumpkin/butternut squash and mix everything together.
- Then add the turmeric powder and chilli powder and salt and continue frying for few minutes.
- Add 1/4th cup of water and mix everything well. Cover and cook on medium to low heat. Intermittently remove the lid & stir to make sure the pumpkins are not getting burned and are getting cooked uniformly.
- When the pumpkin turns a little soft, add the shrimp, chillies, garam masala powder and sugar and continue cooking for another 5-6 minutes. Check the seasoning at this point, add salt if required.
- The pumpkins should cook through and be nice and soft.
- Garnish with some Cilantro and serve hot with rice or indian flat bread.