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Categories:
vegetable oil mustard seeds cumin ginger green chili pepper onions Curry ground turmeric salt red pumpkins coconut milk water prawns fresh spinach vinegar rice
Viewed: 42 - Published at: 9 years agoIngredients
- 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
Method
- 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.
