Pumpkin shrimp curry with a touch of Harissa

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Pumpkin shrimp curry with a touch of Harissa

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

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Ingredients

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)

Method

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.

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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.

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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.

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2 responses »

  1. Pingback: An amazing condiment- Harissa | The Saffron Touch

  2. Pingback: Grilled Harissa shrimps | The Saffron Touch

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