Prawn And Pumpkin Coconut Milk Curry Konju Pulungari Recipes

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PRAWN & COCONUT CURRY



Prawn & coconut curry image

Delicious curry with fresh spicy flavours - ideal for part of a relaxed curry buffet

Provided by Sara Buenfeld

Categories     Buffet, Dinner, Main course, Side dish

Time 32m

Number Of Ingredients 14

2 onions, sliced
thumb-size piece fresh root ginger, grated
4 garlic cloves, crushed
2 tbsp sunflower oil
½ tsp turmeric
1 tbsp ground coriander
400ml can chopped tomatoes in rich juice
100g creamed coconut, chopped
1 tbsp mango chutney
1 green chilli, halved, deseeded and sliced at an angle
3 x 200g bags large, raw, peeled prawn, thawed if frozen, drained
handful chopped coriander
juice 1 lemon
1 large green pepper, quartered, deseeded and sliced at an angle

Steps:

  • Fry the onions, ginger and garlic in the oil for about 10 mins. Stir in the turmeric and coriander, then fry for 1 min more. Tip the mixture into a blender with the tomatoes and creamed coconut, then blend to a purée.
  • Return to the pan with 300ml water, the chutney, chilli and pepper and simmer for 10 mins. You can freeze it at this stage.
  • Stir in the prawns and cook for a few mins more until they turn pink - take care not to overcook them or they'll become tough. Add the coriander, then season to taste with salt, pepper and lemon juice just before serving.

Nutrition Facts : Calories 163 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 0.55 milligram of sodium

PRAWN, PUMPKIN & COCONUT STEW



Prawn, pumpkin & coconut stew image

Cook an exotic, Asian-style stew of prawn and pumpkin for an easy-to-make yet impressive dinner. Serve with rice if you like

Provided by Diana Henry

Categories     Dinner, Main course, Supper

Number Of Ingredients 17

1 medium onion
2 tbsp groundnut oil
4 garlic cloves , crushed
2 red chillies , deseeded and chopped
3cm cube fresh ginger , grated to a purée
400ml coconut cream
750ml chicken or fish stock
350g pumpkin , peeled and cut into 3cm cubes (prepared weight)
150g waxy baby potatoes , halved or quartered
20g fresh coriander , leaves picked, stalks finely chopped
400g large raw prawns , shelled
300g baby spinach leaves
1-2 limes , juiced
½ tbsp golden caster sugar
1 tbsp fish sauce , plus extra for seasoning
red chilli , thinly sliced
lime wedges

Steps:

  • Halve the onion, then cut each half into crescent moon-shaped wedges about 2cm thick at the thickest part. Heat the oil in a casserole dish. Cook the onion until soft and pale gold, then add the garlic, chillis and ginger, and cook for 2 mins more. Stir in the coconut cream, stock and some seasoning. Heat carefully, but don't let it boil.
  • Add the pumpkin and potato, season again, then add the coriander stalks. Simmer until the pumpkin and potatoes are tender. Use a wooden spoon to squash some of the pumpkin if you want to to thicken the stew a little, but don't break it down too much (you don't want a purée).
  • Add the prawns and spinach. Cook gently until the prawns are opaque, about 3 mins. Stir in the lime juice, sugar and fish sauce. Taste the stew, then adjust the flavour with more lime or fish sauce as needed. Roughly chop the coriander leaves, then stir them through. Top each portion of the stew with some sliced red chilli, and serve with lime wedges on the side.

Nutrition Facts : Calories 613 calories, Fat 42 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 2 milligram of sodium

PRAWN AND PUMPKIN COCONUT MILK CURRY - KONJU PULUNGARI



Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari image

I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.

Provided by duonyte

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/2 teaspoon mustard seeds
1 teaspoon whole cumin seed
1 in piece ginger, grated or shredded
1 -2 green chili pepper, sliced and seeded (I sliced them thinly instead of leaving nearly whole)
2 onions, peeled and sliced thinly into half-slices
10 curry leaves (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon salt (to taste)
2 cups cubed red pumpkins or 2 cups cubed sweet potatoes
1 cup coconut milk
3/4 cup water
1 lb prawns or 1 lb shrimp, shelled and deveined
2 handfuls fresh spinach, roughly chopped
1 teaspoon vinegar
steamed rice

Steps:

  • Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
  • Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
  • Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
  • Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
  • Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
  • Serve with steamed rice or naan.

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