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!



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


  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)



Thick coconut milk + spice extract


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





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,





  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… πŸ˜‰πŸ˜‰πŸ˜‰πŸ‘ŒπŸ‘Œthere 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.. πŸ˜€A great dish overall . πŸ‘ŒπŸ‘ŒπŸ‘ŒπŸ˜‹πŸ˜‹πŸ˜‹

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