Shrimp & Pumpkin In Coconut Milk Recipe


  • 500 gr shrimp, cleaned
  • 150 gr pumpkin, cut into medium size cubes
  • handful spinach, coarsely chopped
  • 400 ml coconut milk
  • 2 medium onion, thinly sliced
  • 1 in. ginger, peeled and sliced
  • 2 green chilies, halved lengthwise (you can remove seeds to reduce the spiciness)
  • 10 curry leaves (optional)
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon vinegar
  • 200 ml water
  • Salt to taste
  • Oil for frying
Shrimp & Pumpkin In Coconut Milk Recipe

  1. Heat some oil in a pot and first fry the mustard and cumin seeds until the mustard seeds start popping.
  2. Next, add the curry leaves, ginger, chilies and onion and fry on a medium flame until the onion softens and becomes translucent.
  3. Add turmeric powder, salt to taste and pumpkin cubes, mix it well and fry for another minute.
  4. Pour coconut milk and water, bring it to a boil and cook until the pumpkin softens. Stir occasionally.
  5. Finally, add the shrimp and spinach, mix it and cook for up to 5 minutes or until shrimp is cooked. Add one teaspoon of vinegar and mix it well, taste for salt.
  6. Serve it over rice or with white bread.

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