When I am too tired to cook a fish curry and a vegetable for dinner, but yearn to eat both, this is the ideal dish to prepare. It especially comes in handy when you have to eat that mandatory vegetable in your food for a balanced diet.
A typical Mangalorean preparation, this obviously involves coconut for the gravy, pumpkin that gives it the flavour and prawns which add a distinct coastal appeal.
This is also easy to prepare and is a perfect accompaniment with steamed white rice and some lime pickle. That’s how I like to savour it.
Here’s the recipe of Mangalorean prawn curry with pumpkin.
Ingredients: (Serves 4)
1 medium-sized white pumpkin (peeled and cut into 1 inch cubes)
15-20 deveined, cleaned prawns (small to medium sized)
Grind the following into a smooth paste:
Half a grated coconut
5 dry red chillies
1 tsp coriander seeds
½ tsp mustard seeds (roast these slightly)
½ tsp cumin seeds
¼ tsp turmeric powder
1 medium sized onion (chopped)
1 clove of garlic
1. Cook the pumpkin in a vessel with a little water and salt, till it turns transparent.
2. Add the ground paste with a little water to this and bring it to a boil.
3. Add the prawns to this gravy and allow them to cook.
4. When the prawns are cooked, your prawn curry with pumpkin is ready to be served.
5. Serve with white rice and a dash of lime pickle.