Barabo Riha

By azu  

May 28, 2017

Barabo Riha 0 5 0
  • Prep: 10 mins
  • Cook: 30 mins
  • 10 mins

    30 mins

    40 mins

  • Yields: 6 people


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


1Sauté the onions with the curry leaves, rampa leaves, cinnamon and cardamom over medium heat until onions are light brown

2Add the chili, ginger, garlic, cumin seeds and stir for a minute or so

3Add the curry powder, roast for a minute over low heat

4Gradually add water until the mixture in the pot is a smooth paste

5Add the pumpkin, coat it well with the spice mixture

6Add the rest of the water, tuna, sugar and coconut milk

7Cook covered over medium heat (while stirring regularly to make sure the coconut milk does not clot) until the pumpkin is tender

8Lower the heat and gently stir in the coconut cream

9Simmer for a minute and take off the stove

10Serve with rice or roshi

Barabo riha / Pumpkin Curry



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