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Pumpkin
Curry
From: Louise
Bremner
(Dunno where I copied this from, yonks ago)
- 1 kg pumpkin (or potato, or cauliflower, or any mix, or....)
- 1 onion chopped
- 2 green chilies sliced (not available here, so I use red pepper
flakes)
- 3 bay leaves
- 1/2 tspn turmeric (or more!)
- 1/2 tspn salt
- 250 ml thin coconut milk (125 ml water + 125 ml coconut milk)
- 250 ml thick coconut milk
- 2 cloves garlic
- 1 slice ginger
- 1 tspn mustard seed
- 1 tbsp coconut
- 1/2 tspn black pepper
Wash and cut the pumpkin into bite-sized chunks, then peel or partially
shave off the skin as appropriate (some pumpkins have hard skins,
I gather, but the Japanese pumpkins that are called "American" look
very attractive with about half of the green skin peeled off the orange
flesh). Put into a pan wide enough to hold the chunks in a single
layer, skin side down together with the onion, chilies, bay leaves,
turmeric, salt, and thin coconut milk; bring to the boil and simmer
until the pumpkin is nearly done.
Grind together the other spices and mix with the thick milk. Add
to pumpkin and simmer for 5 mins. Gravy should be thick, but still
copious enough to require lots of rice or bread to sop it up with.
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