AuthorazuIngredients
500g pumpkin (peeled and diced into 1 inch pieces)
1 cup onion (finely chopped)
½ cup curry leaves
1 tsp cumin seeds
5 x 1 inch Rampa leaves
1 tsp ginger (crushed/grated)
2 cloves garlic (crushed/grated)
1 tsp chili (finely chopped)
1 cups smoked tuna (sliced) OR 1 can tuna
2 X ½ inch cinnamon
5 cardamoms
½ cup curry powder
1 ½ cups water
1 cup coconut milk
1 cup coconut cream
1 tsp sugar
Salt to taste
Directions
1
Sauté the onions with the curry leaves, rampa leaves, cinnamon and cardamom over medium heat until onions are light brown
2
Add the chili, ginger, garlic, cumin seeds and stir for a minute or so
3
Add the curry powder, roast for a minute over low heat
4
Gradually add water until the mixture in the pot is a smooth paste
5
Add the pumpkin, coat it well with the spice mixture
6
Add the rest of the water, tuna, sugar and coconut milk
7
Cook covered over medium heat (while stirring regularly to make sure the coconut milk does not clot) until the pumpkin is tender
8
Lower the heat and gently stir in the coconut cream
9
Simmer for a minute and take off the stove
10
Serve with rice or roshi
Ingredients
500g pumpkin (peeled and diced into 1 inch pieces)
1 cup onion (finely chopped)
½ cup curry leaves
1 tsp cumin seeds
5 x 1 inch Rampa leaves
1 tsp ginger (crushed/grated)
2 cloves garlic (crushed/grated)
1 tsp chili (finely chopped)
1 cups smoked tuna (sliced) OR 1 can tuna
2 X ½ inch cinnamon
5 cardamoms
½ cup curry powder
1 ½ cups water
1 cup coconut milk
1 cup coconut cream
1 tsp sugar
Salt to taste