Tamarind-Pumpkin Curry

Name: Tamarind-Pumpkin Curry
Yield: Serves 4
Cuisine: Myanmar (Burma)
Ingredients: 1 tablespoon oil; ¾ cup water; ½ cup hot water; 2 tablespoons Dried Shrimp Powder; Salt (optional); ½ teaspoon minced ginger; About ¼ cup chopped coriander, or 2 to 3 tablespoons minced mint; 1 teaspoon minced garlic; 1 tablespoon minced shallot; 1 tablespoon fish sauce, or to taste; 1½ pounds pumpkin, or kabocha, acorn, or other hard winter squash; About 2 teaspoons tamarind pulp, coarsely chopped; Pinch of turmeric; ¼ to ½ teaspoon Red Chile Powder, or ¼ teaspoon cayenne, or to taste

Preparation info

Serves
4

Difficulty
Easy

Appears in

Burma

By Naomi Duguid

Published 2012

About

The sweetness of pumpkin or squash in this attractive dish is balanced by a touch of sour tamarind. This is a good foil for spicy dishes such as Kachin Pounded Beef with Herbs or Chile-Oil Fish. Serve hot or at room temperature. Leftovers are delicious.

Ingredients

1½ pounds pumpkin, or kabocha, acorn, or other hard winter squash
About 2 teaspoons

Asia
Myanmar (Burma)
Main course
Side dish
Gluten-free
South East Asia

Method

Cut the pumpkin or squash into approximately 1-inch cubes (you should have about 3 cups). Peel them and set aside.

Put the tamarind pulp in the hot water. Mash it with a fork to dissolve it. Let stand for 10 minutes, then press the liquid through a sieve into a bowl. Discard the pulp.