Barabo Riha

Authorazu

DifficultyBeginnerYields1 Serving
Total Time40 minsPrep Time10 minsCook Time30 mins

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

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

Category

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

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

Barabo Riha

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