• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 450 pumpkin (clean weight), cut into thick slices
  • 5 bird's eye chillies, crushed
  • 2 sprigs curry leaves
  • 1 tbsp butter
  • 4 tbsp mayonnaise
  • 1/8 tsp chilli powder
  • Batter ingredients
  • 1 tbsp meat curry powder
  • Dash of ground black pepper
  • 1/8 tsp salt
  • 50g self-raising flour
  • 1 tbsp rice flour
  • 10g cornflour
  • 100ml water
  • ½ tsp oil


  1. Combine batter ingredients in a mixing bowl and leave aside for 5-6 minutes.
  2. Dip pumpkin pieces in the batter and deep-fry in hot oil until golden brown. Remove from oil and set aside.
  3. Melt butter in a wok and fry curry leaves and bird´s eye chillies until fragrant. Add mayonnaise and chilli powder. Stir-fry well.
  4. Add pumpkin to the sauce. Toss and stir-fry briefly to coat the pumpkin pieces with the sauce. Dish out and serve.

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