My dad’s favourite curry, this dish is so tasty and easy to prepare. Serve it with roti and coconut sambal, or with another curry; the Ridged gourd curry is ideal as they are different colours.
The coconut rice powder can be used in any curry, to thicken it and enrich the flavour.
For the coconut rice powder, dry-roast all the ingredients in a frying pan over medium heat until the rice and coconut have turned dark brown, stirring regularly so the coconut doesn’t burn. Remove from the heat, allow to cool, then grind to a powder using a mortar and pestle or spice grinder. Set aside.
Place all the mustard paste ingredients in a blender. Add
Leaving the skin on, cut the pumpkin into 2 cm (¾ inch) cubes, removing the seeds. Place in a large heavy-based saucepan, along with the onion, curry leaves and chilli. Add all the spices, the coconut milk and
Cover and simmer over medium–low heat for about 15 minutes, until the pumpkin is just tender.
Stirring continuously, add the mustard paste and bring to just below the boil.
Remove from the heat, season to taste with salt and freshly ground black pepper and serve with coconut sambal.
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