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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
  • salt
  • 3-4 tablespoon Mustard oil/ vegetable oil


  1. Marinate the prawns with some salt and 1/2 tsp turmeric for 15-20 minutes.
  2. Meanwhile peel the skin of the pumpkin and cut in one inch cubes.
  3. 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.
  4. Add the remaining oil in the same pan, when the oil is hot temper with bay leaves and Indian five spice (panch phoron).
  5. When the spices start crackling, add the onion paste.
  6. Sauté till they are light brown and then add the grated ginger and sauté on medium heat.
  7. Now toss in the cubed pumpkin/butternut squash and mix everything together.
  8. Then add the turmeric powder and chilli powder and salt and continue frying for few minutes.
  9. 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.
  10. 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.
  11. The pumpkins should cook through and be nice and soft.
  12. Garnish with some Cilantro and serve hot with rice or indian flat bread.

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