Pumpkin and shrimp Verdur

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Hello folks !

I have yet another Goan favorite , to share with you guys !

As Goa was a former Portuguese colony, most of the Goan cuisine is heavily influenced by the Portuguese. Verduras is actually a Portuguese word , which literally means cooked vegetables . Today I’ve used pumpkin along with shrimps for this verdur. Most commonly bottle gourd is used , even okra can be used here. Instead of fresh shrimps/prawns , dried prawns can also be used.


In Goa, we have an interesting tradition which is largely followed till date . A day before the wedding , the entire neighborhood is invited for a meal , this meal is prepared in rememberance of the departed souls. This dish is most certainly prepared as one of the entrees , interesting , eh ? The flavor of coriander dominates this dish , the fibrous pumpkin along with the succulent shrimps definitely makes this dish amazingly yum. So perfect with a plate of steaming hot rice!

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Ingredients:

1 lb pumpkin , cut into 1 X 1 inch cubes

8 oz/ 250 gms shrimps, deveined, washed and marinated with salt for 15 minutes.

1/2 cup freshly grated coconut

4 garlic cloves

5-6 peppercorns

2 green chillies ( I used Serrano chillies)

2 tablespoon coriander seeds

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

salt to taste

1/2 teaspoon sugar

Preparation:

  1. In an electric mixer/ grinder, add grated coconut,garlic cloves,Β peppercorns, 1 green chilly, coriander seeds, cumin seeds, turmeric powder. Grind to a smooth paste , initially with 1/2 cup water , pulse everything 2-3 times, then add another 1/2 cup water and grind to a very smooth paste. Arrange a cheesecloth over a strainer ( or simply use a very fine mesh strainer , and skip using the cheesecloth) and a container below, Put this ground mixture over the cheesecloth , squeeze the cloth and collect the extract in a container (This is the thick extract). Put the coconut + spices residue back in the grinder, add another cup of water, grind to a smooth paste, collect the extract in another container ( This is the thin extract)

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Thick coconut milk + spice extract

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Thin coconut milk + spice extract

2.Heat oil in a skillet on medium heat , sautΓ© chopped onions until translucent.

3.Add shrimps and green chillies, cook until the shrimps are par cooked and turn opaque about 1-2 minutes.

4.Add tomatoes, cook until they soften up.

5.Add the cubed pumpkin , cook until it softens.

6.Add the thin coconut milk extract , bring to a boil.

7.Now, add the thick coconut extract , salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly

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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

Thanks so much for stopping by !

Much love,

Freda:)

 

 

48 comments

  1. Loretta says:

    Love it, I remember this so well Freda. I like how you’ve extracted the coconut juices, the real Goan way, or maybe the westernized Goan way, because in Goa, they would use the grinding stone :). The ingredients are perfect!

  2. Neethu says:

    Hi… This looks yumm again… ?????there is an almost similar dish in bengali with prawns called “Lau chingri” bottle guard with prawns ..so couldn’t stop the comparisons erupting in my kind.. ?A great dish overall . ??????

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