After I saw Josh blog Mamta's Prawn Patia, it jumped straight to the top of my 'must-make' list. I love the balancing flavours of sweet, spicy and sour that so many cuisines have. The Filipinos have Sinigang Na Hipon, a hot and sour soup; the Thais Tom Yum, and the Chinese Hot and Sour soup. So it was no surprise that this dish turned out to be a cracker - really good depth of flavours with a sauce just coating the meaty prawns.
I like to have a couple of dishes on curry nights, and one I have been trying to recreate is Tinda Masala, which I first tried at Tayyabs. Tinda is an Indian gourd, likened to baby pumpkins but I haven't been able to find any since. Whilst shopping in Peckham last weekend (a stone's throw from my new abode in New Cross) I saw a small green pumpkin which I thought would work out well. Clearly I haven't got much experience with squashes - I find them a bit too sweet - and the shopkeeper gave it a feel, ordered I put it back and got me a fresher one. Now that's service.
Coconut Pumpkin Curry
1 small green pumpkin, chopped into equal sized pieces, skin peeled
1 tsp cumin seeds
1 tsp ground coridander
1 small tin of coconut milk
3 cloves of garlic, minced
1" ginger, minced finely
1 medium onion, diced
2 chopped green chillis, deseeded
Small bunch of chopped coriander
1/2 tsp garam masala
In a frying pan, heat up 3 tbsp cooking oil and add the cumin seeds. Fry until they are fragrant and add the onions, garlic and ginger. Cook slowly until dark brown but not burnt. Add the green chilli, all the spices except the garam masala, and then the pumpkin pieces. Add the tin of coconut milk with some salt, and simmer with the lid on for 15 minutes or until the pumpkin is soft. Simmer for a further 10 mins without the lid to reduce to a thick sauce and 5 mins before finishing, add the garam masala. Take off the heat and garnish with chopped coriander.
This curry worked well as a contrast to the prawns. It was slightly sweet but not too much so, and it was very mild and creamy, taking the heat off the prawns somewhat.
If you prefer a more intense pumpkin flavour, I suggest roasting the pumpkin and adding it to the curry later. As it is, I'm a recent convert to pumpkin and so am going down the softly-softly route...