Recipe Ingredient
- 250g prawns, shelled
- 400g pumpkin, cubed
- 2 cups thin coconut milk
- ½ cup thick coconut milk
- 1 tbsp tamarind paste
- 3-4 tbsp water
- 3 tbsp oil
- Salt to taste
- Ground spice ingredients (A)
- 10 dried red chillies
- 2 fresh red chillies
- 5 shallots
- 5 cloves garlic
- 1 onion
- 2 cm fresh turmeric
- 1 stalk lemongrass
- Ingredients (B)
- 1 tbsp coriander powder
- 1 tsp fenugreek powder
- ½ tsp mustard seeds
- 2 stalks curry leaves
Instructions
- Put pumpkin and thin coconut milk in a saucepan. Add salt and bring to a simmering boil until pumpkin is just cooked.
- Mix the tamarind paste with water and strain. Heat oil in wok, add mustard seeds and curry leaves; fry until mustard seeds start to pop and splutter.
- Add ground spice (A) and ingredients (B). Add a little thick coconut milk to mix and add the prawns. Transfer the cooked pumpkin to the wok and add the remaining thick coconut milk and tamarind juice. Stir and bring to a boil again. Dish out and serve.
