Sri Lankan Pumpkin Curry

The cuisine of Sri Lanka draws its influence from the colonists and foreign traders. Sri Lankan's use spices liberally in their dishes and do not follow recipes to the "T" which is why every cook's curry tastes a bit different. This cuisine is also quite popular for using maldives fish and coconut curry in almost all their recipes. Although South Indian cuisine is thought to be very spicy, Sri Lankan cuisine is much spicier. The blend of coconut curry into this pumpkin makes every bite delicious. Enjoy this Sri Lankan Pumpkin Curry with Rice, Naan or Chappatis. Bon Appetite :)

2 lbs pumpkin cut into bite size pieces (Keep the skin on)
2 medium onions finely chopped
3 green chillies sliced
4 cloves garlic peeled and finely chopped
1 tbsps garam masala
1/2 tsp methi seeds1 tsp chilli powder or to taste
1 tsp turmeric powder
1/2 tsp mustard seeds
2 cups coconut milk
2 sprigs fresh curry leaves
2 tbsps rice
4 tbsps grated coconut
Salt to taste
2 tbsp oil

1. Heat oil in a kadai/ wok.
2. Add onions, curry leaves, garlic and green chillies and salute until onions are translucent.
3. Add mustard seeds and methi seeds.
4. Put pumpkin in a bowl and sprinkle, garam masala, chilli powder, turmeric and salt and mix well.
5. Add seasoned pumpkin into the pot and coconut milk and mix well. Keep Stirring occassionally.
6. Heat a pan and dry roast the rice and coconut until brown and fragrant and grind.
7. A few minutes before the pumpkin curry is complete add the blended coconut and rice and mix well. This helps to thicken the curry and adds more flavour.
8. Taste and add salt if necessary. Serve Hot.


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