It all started when I made Harissa,  fresh red chilies from the market called for it. Along with using the Harissa as a condiment, I was looking for different ways to use Harissa in the cooking. So when I saw nice pumpkin in the market, I decide to make a dish that uses both the pumpkin and the Harissa. So here I present Pumpkin shrimp curry with a touch of Harissa. I had seen a recipe for a pumpkin curry and my recipe is inspired by that. The squash/pumpkin makes the dish very creamy without adding a lot of fat. The spice from Harissa, sweetness from squash/pumpkin, tang from the lime juice…it is a perfect balance of all flavors. Sorry I did not take a lot of pictures when I made it for dinner, but I will try to write all the steps in detail so it will be easy to follow.

Pumpkin Shrimp curry with a touch of Harissa



1lb shrimps cleaned 1/2 onion chopped fine 1 roma tomato chopped fine 2 cloves of garlic chopped fine 1/2 inch ginger chopped fine 1 squash/pumpkin 1/2 tsp curry powder ( I make my own at home) 1/2 tsp Harissa Paste 2 cups of chicken broth( you can also use veg broth or plain water) 1/2 can of coconut milk Chopped cilantro lime zest 1 tsp lime juice Fried onions ( I usually make a large batch and keep in the fridge since I use it in many dishes)


Clean the butternut squash. Chop 1/2 of the squash/pumpkin in small cubes. Arrange them on a baking sheet, drizzle some oil and salt and bake in a 350F oven for 10 mins. Take the rest of the squash/pumpkin and cook it in the pressure cooker till soft. Once cooled make puree in the blender. Take shrimps and marinate with a bit of salt, lime juice and harissa paste, keep aside for 10-15 mins. In a wok, heat oil. Add onions and ginger and saute on a low-medium heat. You dont want them to burn. Add tomato and garlic and saute a little longer. Once the tomatoes are soft, add the pumpkin puree and saute for 10 mins till the pumpkin is brown. IMG_1505 Add curry powder and saute for 30 secs. Now add the stock, coconut milk and simmer on low for 15-20 mins. Add the roasted squash/pumpkin, shrimps and continue heating till the roasted squash/pumpkin is heated through. IMG_1506 Add lime juice. Taste for salt and add if needed. Garnish with lime zest, cilantro and fried onions and serve with cooked brown rice. Note: I think this can be easily made without shrimps. You can substitute tofu or add more squash/pumpkin to make a vegetarian version of this dish.