By Devi Poojari
This spicy seafood curry is perfectly punctuated with sweet yellow pumpkin and coconut milk for the most balanced and time-saving meal you can make any day of the week for lunch or dinner.
250 grams yellow pumpkin, diced ½ cup prawns, deveined ½ cup pomfret, cubed ¼ cup squid, sliced ¼ cup clams 3 tablespoons red Thai curry paste 1 cup coconut milk 2 kaffir lime leaves 6 cloves garlic, minced 2 spring onions, chopped ¼ cup fresh coriander, chopped 1 teaspoon turmeric 1 stock cube Juice of 1 lemon 1 tablespoon vegetable oil Salt, to taste
Heat the oil in a skillet and fry the spring onions and garlic for a couple of minutes.
Add the curry paste and cook it for a couple of minutes before adding the pumpkin.
Sauté and let the pumpkin absorb some of the flavours before adding half a cup of water and crumbling in the stock cube.
Allow the pumpkin to soften slightly before adding the coconut milk, lime leaves, turmeric powder and seasoning with a bit of salt.
Wash and clean all the seafood and drop it into the curry, starting off with the clams, pomfret, prawns and squid.
Mix to combine and cook for not more than 3 minutes with a lid on.
Take the pan off the heat and add the lemon juice. Check for seasoning and adjust, if necessary before serving warm with rice.
Image Credit: delish.com