Pumpkin curry
Cooking time: 15 min. / 25 min.Difficulty: easy
One of the first curries I learned from grannies in a little house by train tracks in Sri Lanka. I wish I made more shots of the amazing kitchen for the video. But as at the time I just started filming, so you will find them in the newer video recipes and this one is mainly about the recipe :)
Process
Peel pumpkin, remove the insides and dice. Put in a pot and mix with all ingredients except coconut milk and cream. If you prepared home made coconut milk and cream, add into the pot the milk only. If you have a canned coconut cream, pour about 1/4 of it into the pot with the water.
Cook covered on a small heat about 15-20 mins. Then add rest of coconut cream and cook uncovered about 5 mins.
Serve with rice and other kinds of Sri Lanka curries.
To buy a clay pot US, UK, Europe
Video recipe
Video contains subtitles.
Ingredients
For 4 portions:
- 1 small pumpkin
- 6 cloves garlic crushed
- 4 green chili peppers - with seeds, halved
- 1 red onion - fine chopped
- 2 tsp roasted curry powder
- 1 heaped tsp cumin
- 1/2 tsp turmeric
- 1 small cinnamon stick
- 8 curry leaves
- 10 cm long pandan leave (optional)
- 1/2 tsp fenugreek (optional)
- 1 tsp salt
- home made coconut milk (250 ml) and coconut cream (100 ml) from half of a coconut or 100 ml of coconut cream in a can and 250 ml of water
Side dish:
Authentic tools needed: