Prawn And Pumpkin Coconut Milk Curry Konju Pulungari Recipes

Steps:

• Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
• Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
• Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Steps:

• Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don't let it boil.
• Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don't break it down too much (you don't want a purée).
• Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.

Steps:

• 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.

Steps:

• place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
• add green beans to pan. repeat process with green beans, topping with water as needed.
• return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
• transfer curry to serving dish.
• heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.