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Barabo Riha

Yields1 ServingPrep Time10 minsCook Time30 minsTotal Time40 mins

 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

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


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


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


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


Add the pumpkin, coat it well with the spice mixture


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


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


Lower the heat and gently stir in the coconut cream


Simmer for a minute and take off the stove


Serve with rice or roshi

Nutrition Facts

Serving Size 6 people