Pumpkin curry

Name: Pumpkin curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 300 ml (10½ fl oz) coconut milk; 1 teaspoon hot English mustard; 1 sprig fresh curry leaves, leaves picked; 1 teaspoon Maldive fish flakes; ¼ teaspoon turmeric powder; 500 g (1 lb 2 oz) jap or kent pumpkin (winter squash), seeded and cut into 3 cm (1¼ in) pieces; a pinch of roasted curry powder; 2 small green chillies, chopped; 1 teaspoon ground coriander; 2 tablespoons freshly grated or desiccated coconut; 2 garlic cloves, thinly sliced; 100 ml (3½ fl oz) coconut cream; 1 teaspoon raw long-grain rice; 1 large onion, finely chopped; 1 teaspoon ground cumin

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

Asia
Sri Lanka
Main course
Pescatarian
Gluten-free
Spicy

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