Pumpkin and prawn curry
This is a great autumn dish, perfect with butternut squash, pumpkin or any squash. Leave out the prawns if you want to keep this vegetarian or vegan, but it is a good combination to try and very traditional in Bengali cuisine.
2 tbsp vegetable oil
1 small onion, chopped in small dice
4 cloves garlic, finely chopped
½ tsp turmeric
1 tsp cumin
1 tsp ground coriander
½ tsp chilli powder
1 tsp paprika
½ tsp salt
½ tsp sugar
500-600g pumpkin or butternut squash cut into in 3cm chunks
200g coconut milk
240g large raw prawns (frozen is fine but defrost before using)
1 green chilli, sliced in half lengthways
Chopped fresh coriander to garnish
- In a medium-sized saucepan, fry the onions and garlic over a medium heat for 5-6 minutes. Cook until the onion is softened and an even golden-brown colour.
- While the onions are cooking, measure to all the spices out and mix together in a small bowl or jar. Once the onions are cooked, sprinkle in the spice blend and 100 ml of water and allow to cook gently for 30 seconds or so. Then add in the pumpkin pieces and chilli and stir well to coat the vegetables in the spiced oil. Cover the pan.
- After 15 minutes of cooking add in the coconut milk and raw prawns and stir well to combine everything.
- Cover the pan again and cook for another 5 minutes until the pumpkin is cooked to your liking and the prawns are pink and cooked through.
- Garnish with some freshly chopped coriander and serve with plain rice or parathas.