The curry did not disappoint; it was frikin hot, the bf turned a bit red and made strange faces while eating it. The smooth, creamy texture and nutty, sweet taste of the pumpkin and coconut matched wonderfully with the fiery heat of the fish curry. Also, several spoonfuls of cooling raita helped everything go down smoothly.
serves 2, prep 15 min, cook 20 min
700g fresh pumpkin
1/4 onion
2 cloves garlic
2 fresh red chili peppers
1 teaspoon chili powder
1/2 teaspoon curry powder
1/4 teaspoon turmeric
1/4 teaspoon mustard seeds
10 fresh curry leaves
1/2 teaspoon sea salt
3/4 cup water
1/4 cup coconut milk
2 Tablespoons olive oil
1. Peel and seed pumpkin; cut into 2 cm (1 inch) pieces.
2. Dice onion, slice garlic and chili peppers.
3. In a saucepan combine pumpkin, onion, garlic, chili peppers, chili powder, curry powder, turmeric, mustard seeds, curry leaves, salt and water.
4. Let simmer for 10 minutes, then add coconut milk and olive oil and simmer for an additional 5 minutes.
Serve with white rice, raita and poppadoms.
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