Pumpkin Curry

Pumpkin Curry

 

 

 Ingredients

• 500 grams pumpkin
• 1 big onion
• 3 garlic
  
• 1 inch ginger
  
• Curry leaves
• Chile (scotch bonnet)
• 3 cardamon
• 1  Scotch bonnet (githeyo mirus)
  
• 1 table spoon chili powder
• 3 spoon curry powder (khunni/addu havaadhu)
  
• 2 table spoon oil
• 1 1/2 table spoon salt
• 1 small tin tomato paste
• 1 tomato
• 3 cups water
• 250 grams Maldivian dry fish (optional)
  
• 1 cup coconut thick milk
  

Preparation

Peel the pumpkin and cut it into cubes or pieces.

Remove the skin of the onion, garlic and ginger. Cut the onion into thin slices, 

cut the garlic, ginger, scotch bonnet.

Cut the dry fish into small slices.

Place the cooking pot in the cooker with medium flame, add the oil.

Add the onion, curry leaves, cardamon, garlic & ginger, scotch bonnet into the cooking pot.

Salute it and let it fry, for 5 minutes.

Add the pumpkin cubes, and dry fish slices,  add 1 cup of water, cook for 8 minutes.

Add the grind-ed curry powder, salute it for 2 minutes, add the tomato paste.

Add 1 or 2 cups of water, add cook for 5 minutes in high flame.

Take once piece of pumpkin, check whether its soft and then lower the flame and add the thick coconut milk. let it cook for 2 to 3 minutes.

It can be served with rice or flat bread