Food blogging world is bombarded with phenomenal Pumpkin goodies like cakes, cupcakes, cheesecakes, bars, soups and so on… the list is endless.. So I thought why not make a pumpkin dish that is comforting and hearty at the same time.
I love Pumpkin and totally love the fact that it is so versatile and blends so well with complex spicing. It is absolute best when it is paired with comforting and home associated spices like cinnamon, cloves, ginger, cardamom, chilli, turmeric… Pumpkin when combined with all the spices create the most amazing flavours.
Also it can’t be overlooked how well pumpkin works with sweetener like honey, molasses and maple syrup.. citrus flavours and rich flavours like rum and vanilla.. Pumpkin is truly the ultimate carrier for sweet, spicy, tart, savoury flavour combinations.
Pumpkin and prawns curry or Kumro-Chingri Torkari is a traditional bengali recipe. The recipe is simple and flavoured with Indian five-spice Paanch Phoron. The Pumpkin (or you can also use butternut squash) and prawns are cooked in mustard oil, with a tempering of Indian five spice Panch Phoron.
“Panch Phoron” literally means 5 spices. Its a whole spice blend used in Indian cuisine. All of the spices in Panch Phoran are seeds. It consists of equal parts of fenugreek (methi) seed, nigella (kalonji) seed, cumin (jeera) seed, black mustard (rai) seed and fennel (sauf) seed. It can be used in vegetables, lentils, chicken curry and pickle.
Now a days can get a ready mix of panch phoron or Indian 5 spice in most Indian grocery shops or you can buy the different ingredients and mix them together in equal quantities and keep it ready to use.
- 500 grams of Pumpkin/ Butternut Squash, cut into
- 10-12 large and plump Prawns, deveined
- 1 medium Onion, made into paste
- 1 inch Ginger, grated
- 2 bay leaves
- 1-2 green chillies, slit
- 1 teaspoon Indian 5 spice (panch-phoron)
- 1 teaspoon turmeric powder
- 1 teaspoon Chilli powder
- 1/2 teaspoon Garam masala powder
- 1/2 teaspoon Sugar
- Salt as per taste
- 3-4 tablespoon Mustard oil/ vegetable oil
- Marinate the prawns with some salt and 1/2 tsp turmeric for 15-20 minutes.
- Meanwhile peel the skin of the pumpkin and cut in one inch cubes.
- Heat 2 tablespoon of oil in a pan and lightly fry the marinated prawns (20 seconds on each side until it changes its colour) and remove it with a slotted spoon for later use.
- Add the remaining oil in the same pan, when the oil is hot temper with bay leaves and Indian five spice (panch phoron).
- When the spices start crackling, add the onion paste.
- Sauté till they are light brown and then add the grated ginger and sauté on medium heat.
- Now toss in the cubed pumpkin/butternut squash and mix everything together.
- Then add the turmeric powder and chilli powder and salt and continue frying for few minutes.
- Add 1/4th cup of water and mix everything well. Cover and cook on medium to low heat. Intermittently remove the lid & stir to make sure the pumpkins are not getting burned and are getting cooked uniformly.
- When the pumpkin turns a little soft, add the shrimp, chillies, garam masala powder and sugar and continue cooking for another 5-6 minutes. Check the seasoning at this point, add salt if required.
- The pumpkins should cook through and be nice and soft.
- Garnish with some Cilantro and serve hot with rice or indian flat bread.
Bon Appetite!! 🙂