Pumpkin curry

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Serendip

By Peter Kuruvita

Published 2009

  • About

Dad’s pumpkin curry was a bit unorthodox, but tasty. The original recipe calls for ground mustard seed but Dad used to put in a teaspoonful of hot English mustard instead. This is the way I make it as well.

Ingredients

  • 1 teaspoon raw long-grain rice
  • 2 tablespoons freshly grated or desiccated coconut

Method

Put the rice in a dry frying pan and stir over medium heat until it becomes light golden brown, then remove from the pan. To the same pan, add the coconut, onion and curry leaves and stir for another 5 minutes or until the coconut turns dark brown.

Put the toasted rice and the coconut mixture in a mortar and pound with a pestle until a paste forms. Add the coconut cream