Prawn and Pumpkin Coconut Milk Curry Konju Pulungari
Dive into the rich, aromatic flavors of South India with this Prawn and Pumpkin Coconut Milk Curry, also known as Konju Pulungari. This delightful seafood curry combines tender prawns and naturally sweet pumpkin, simmered in creamy coconut milk with a medley of bold spices like turmeric, ground coriander, and fenugreek. Infused with the tang of tamarind and the warmth of curry leaves, this dish delivers a harmonious balance of savory, sweet, and tangy notes. Perfect for a comforting meal, it pairs beautifully with steamed rice or flatbreads, making it a versatile and crowd-pleasing favorite. Ready in under an hour, this wholesome recipe is a must-try for anyone craving authentic coastal flavors.
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Recipe Information
Ingredients
- 500 grams Prawns (medium-sized, peeled and deveined)
- 300 grams Pumpkin (diced into 1-inch cubes)
- 400 ml Coconut milk
- 1 tablespoon Tamarind pulp
- 100 grams Shallots (finely sliced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ginger (finely grated)
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Ground coriander
- 0.5 teaspoons Fenugreek seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 2 tablespoons Coconut oil
- 1 to taste Salt
- 200 ml Water
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Prepare all ingredients by peeling, deveining prawns, and chopping the pumpkin into cubes. Finely slice the shallots, mince the garlic, and grate the ginger.
Heat coconut oil in a large saucepan or deep skillet over medium heat.
Add mustard seeds and let them sizzle and pop. Then, add fenugreek seeds, curry leaves, and green chilies. Sauté for about 30 seconds until fragrant.
Add sliced shallots, garlic, and ginger. Cook for 3–4 minutes until the shallots turn soft and lightly golden.
Stir in turmeric powder, red chili powder, and ground coriander. Cook for 1 minute to toast the spices.
Add the diced pumpkin and mix well to coat. Pour in water, cover, and simmer on medium heat for 8–10 minutes, or until the pumpkin is tender.
Once the pumpkin is cooked, stir in the tamarind pulp and coconut milk. Add salt to taste and bring the mixture to a gentle simmer.
Add the prawns to the curry and cook for 5–7 minutes until they turn pink and are fully cooked.
Check the seasoning and adjust as needed. Remove from the heat and let it rest for a couple of minutes.
Garnish the curry with fresh cilantro and serve hot with steamed rice or flatbreads.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 13.2 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 851 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
