PRAWN AND PUMPKIN COCONUT MILK CURRY - KONJU PULUNGARI
I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.
Provided by duonyte
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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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Angel Pari
[email protected]I'm not a fan of pumpkin, and this curry didn't change my mind. The pumpkin was too sweet and overpowered the other flavors.
Kal El
[email protected]I followed the recipe exactly and the curry turned out bland. I think I'll add more spices next time.
its rofik
[email protected]This curry is a bit too spicy for my taste. Next time, I'll use less chili pepper.
Didarul islam
[email protected]I'm not a fan of coconut milk, but I still enjoyed this curry. The flavors were well-balanced and the pumpkin added a nice sweetness.
Shahn McGregor
[email protected]This curry is a bit time-consuming to make, but it's worth it. The flavors are amazing.
amnesiasgutz
[email protected]I didn't have any pumpkin on hand, so I used butternut squash instead. It worked just as well.
Canada Canada
[email protected]I'm allergic to shrimp, so I used chicken instead. It turned out just as good!
Bidhan Shill
[email protected]This curry is a great way to use up leftover coconut milk. I always have a can of coconut milk in my pantry and this is a great way to use it up.
sushana simpson
[email protected]I made this curry for a potluck and it was a big hit. Everyone loved the unique flavor combination.
Nick Kamakaris
[email protected]This curry is a great way to get your kids to eat pumpkin. My kids loved it!
Bg Epps
[email protected]I'm not a big fan of pumpkin, but I loved this curry. The pumpkin was cooked perfectly and it added a nice sweetness to the dish.
Makelly covey
[email protected]This curry is a great make-ahead meal. It can be made ahead of time and reheated when you're ready to serve.
Lizy Kaananee
[email protected]I served this curry with rice and it was a perfect meal. The curry was so flavorful and the rice helped to soak up all the delicious sauce.
SHALOM MEDIA GHANA
[email protected]This curry is a bit spicy, but it's not too hot. The pumpkin helps to balance out the heat.
ishwori basnet
[email protected]I love the combination of prawns and pumpkin in this curry. The coconut milk adds a nice richness and creaminess.
Haven Stuhlman
[email protected]This curry is a great way to use up leftover pumpkin. It's also a very easy dish to make.
Mischa Howard
[email protected]I followed the recipe exactly and it turned out perfect. The curry was so flavorful and the pumpkin was cooked perfectly.
jennifer poole
[email protected]This is the best prawn curry I've ever had! The pumpkin and coconut milk make it so creamy and flavorful.
Zehra Baloach
[email protected]I made this curry for a dinner party and it was a hit! Everyone loved the flavors and the pumpkin added a nice sweetness to the dish.
Carmen Biason
[email protected]This prawn and pumpkin coconut milk curry was absolutely delicious! The flavors were so well-balanced and the coconut milk gave it a creamy richness that was perfect. I will definitely be making this again.