Description
This vibrant prawn and pumpkin curry combines tender tiger prawns with roasted pumpkin in a fragrant, spicy coconut milk sauce. Layers of flavor come from a blend of turmeric, cumin, garam masala, tamarind, and a fragrant tarka of mustard seeds, fenugreek, and curry leaves. Served with steamed basmati rice and spinach, this dish is a hearty, comforting meal with a delightful balance of heat, tang, and sweetness.
Ingredients
Scale
Marinated Prawns
- 24 large raw tiger prawns, peeled and deveined, tails left on
- ½ tsp chilli powder
- 2 tsp turmeric powder
- Juice of 1 lemon
- 3 tbsp vegetable oil (for marinade)
- 1 tsp sea salt flakes
Curry Paste
- 3 tbsp tamarind paste
- 3 shallots, chopped
- 1 small tomato, chopped
- 70g ginger, chopped
- 1 clove garlic, roughly chopped
- 1 green chilli, deseeded and chopped
- ½ tsp garam masala
- ½ tsp ground fenugreek
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tbsp ground coriander
- 400ml coconut milk
Sauce Base
- 700g pumpkin or butternut squash, peeled and cut into rough chunks
- 1 tsp cumin seeds
- 200g shallots, finely diced
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- 2 small tomatoes, diced
Tarka
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 15 curry leaves
- 2 cloves garlic, chopped
- 2 shallots, finely chopped
To Serve
- 100g baby leaf spinach
- Steamed basmati rice
Instructions
- Marinate the Prawns: In a bowl, toss the prawns with chilli powder, turmeric, lemon juice, 3 tablespoons of vegetable oil, and 1 teaspoon of sea salt. Cover and refrigerate for 2 hours to allow the flavors to infuse.
- Prepare the Curry Paste: Blend the tamarind paste, chopped shallots, tomato, ginger, garlic, green chilli, garam masala, fenugreek, turmeric, cumin, coriander, and 100ml of warm water in a blender until smooth.
- Roast the Pumpkin: Preheat the oven to 220°C (fan 200°C/gas mark 7). Toss the pumpkin chunks with a little vegetable oil and cumin seeds. Spread on a baking tray and roast for 15-20 minutes until tender and lightly caramelized.
- Make the Sauce Base: Heat 2 tablespoons of vegetable oil in a large pan over high heat. Add the diced shallots and cook until lightly browned. Stir in turmeric, ground cumin, and coriander, cooking for an additional minute. Add diced tomatoes and then the prepared curry paste. Season with sea salt and stir well to combine.
- Prepare the Tarka: In a separate pan, heat 2 tablespoons of vegetable oil until very hot. Add mustard seeds and fenugreek seeds, standing back as they pop. Quickly add curry leaves, chopped garlic, and finely chopped shallots. Sizzle for about 30 seconds until fragrant, then add this mixture to the main sauce in the large pan.
- Combine Pumpkin and Simmer: Add the roasted pumpkin to the curry sauce, cover the pan, and simmer gently for about 5 minutes. This is a good point to pause if prepping ahead.
- Add Prawns and Spinach: When ready to serve, gently reheat the curry, then add the marinated prawns. Simmer for 2-3 minutes until prawns are just cooked through. Finally, stir in the baby leaf spinach and remove from heat immediately to wilt the spinach without overcooking.
- Serve: Serve the prawn and pumpkin curry hot with steamed basmati rice for a complete flavorful meal.
Notes
- Marinating prawns enhances their flavor and tenderness.
- The roasted pumpkin adds sweetness and depth to the curry.
- The tarka spices give a fragrant finishing touch to the sauce, adding layers of aroma.
- You can prep the sauce base and pumpkin in advance to save time on serving day.
- If you prefer less heat, reduce or omit the green chilli in the curry paste.
- Use fresh curry leaves for authentic flavor; if unavailable, dried can be used but fresh is recommended.
- Adjust seasoning to taste, especially salt and spice levels.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 180 mg
