Prawn And Pumpkin Coconut Milk Curry - Konju Pulungari

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 heat oil in a large saucepan. add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
• 2 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.
• 3 stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. stir well and saute for a few minutes.
• 4 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.
• 5 add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. stir in the vinegar.
• 6 serve with steamed rice or naan.