Fijian Pumpkin Curry Recipes

EASY INDIAN-STYLE PUMPKIN CURRY

Steps:

• Put pumpkin into a large pot. Pour 2 cups water over the pumpkin so the cubes are floating. Season pumpkin and water with turmeric and salt. Bring the mixture to a boil and cook until the pumpkin is tender yet firm enough to retain shape, about 15 minutes.
• Grind 1/2 cup coconut, 3 red chile peppers, green chile pepper, 2 tablespoons water, and cumin seeds in a food processor until you have a paste; stir into the pumpkin mixture and bring again to a boil. Cook until the liquid has thickened and coats the pumpkin cubes, 5 to 7 minutes. Pour the curry into a large serving bowl.
• Heat 2 teaspoons coconut oil in a small skillet over medium-high heat. Cook 2 dried red chile peppers, mustard seeds, and black lentils in hot oil until they sputter, 2 to 3 minutes; pour over curry.
• Heat remaining teaspoon coconut oil in the skillet. Fry 1 tablespoon coconut in the hot oil until completely browned, 3 to 5 minutes. Pour atop the curry. Garnish dish with curry leaves.

KADDU (PUMKIN) CURRY

Steps:

• To prepare, first start by cutting up the butternut squash into cubes. Mince the garlic using a mortar & pestle or garlic mincer. Cut the onion in half and then slice. Place the cumin, mustard seeds and fenugreek in one small bowl.
• Start by heating the pot with oil. After about a minute, test if the oil is hot enough sprinkle in the cumin/mustard/fenugreek mixture. Once you notice the seed mixture start to pop/sizzle, your oil is hot enough.
• Once the oil is hot, add onion and curry leaves to the pot. Let the onions sauté for about two minutes.
• Add in garlic and sauté for another minute. Next add in the curry powder and tumeric and mix well. Fry the masala mixture with the onions/garlic for two minutes or until a golden brown.
• Add in pumkin and salt. Mix everything in the pot really well and cover for 10 minutes. In 10 minutes check the mixture. The pumkin should be starting to melt, if the mixture looks a little dry (not much liquid) add in the 1/2 cup of water at this point. Cover again and cook for 20 minutes, occasionally stirring.
• The end result will look mushy , some pieces melted and others may hold their shape. This is what you want! Just add some cilantro to the top and serve with roti or rice.

FIJIAN CURRIED CHICKEN

Steps:

• In a large frying pan, heat oil to medium heat.
• Add chicken pieces and lightly fry on all sides, about 5 to 8 minutes.
• Add haldi, garam masala, curry powder, chili powder, cloves, cinnamon stick, grated ginger, chopped garlic cloves, salt and cardamom.
• Stir to coat chicken.
• Add coconut cream, chopped onion, cubed potatoes, celery and carrot and cook covered for about 15 minutes or until vegetables are cooked.
• Remove cinnamon and cloves and discard.
• Adjust seasonings to taste.
• In a small bowl, mix together tapioca starch and cold water until smooth.
• While sauce is boiling, add tapioca mixture in small amounts until sauce thickens slightly, stirring constantly.
• Serve chicken over cooked rice.