Pumpkin & Shrimp Verdur
Pumpkin & shrimp verdur is a delicious and hearty Goan seafood curry, that pairs well with some steamed rice or pav bread.
Servings 3 people
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb pumpkin, cut into 1 X 1 inch cubes
- 8 oz / 250 gms shrimps or prawns 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 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- salt, to taste
- 1/2 teaspoon sugar
Instructions
- In an electric mixer/ grinder, add grated coconut, garlic cloves, 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)
- Heat oil in a skillet on medium heat, sauté chopped onions until translucent.
- Add shrimps and green chillies, cook until the shrimps are par-cooked and turn opaque about 1-2 minutes.
- Add tomatoes, cook until they soften up.
- Add the cubed pumpkin, cook, until it softens.
- Add the thin coconut milk extract, bring to a boil.
- Now, add the thick coconut extract, salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly