Shrimp and Pumpkin Curry

Ingredients

• 1 bunch shallots roughly chopped
• 1 tablespoon cilantro (coriander leaves)
• 1/2 teaspoon coriander seeds
• 1 teaspoon ginger freshly grated
• 1 each green chili peppers deseeded and roughly chopped
• 1 bunch scallions
• spring or green onions
• 2 cloves garlic
• 600 grams pumpkins
• 2 teaspoons ginger freshly choped
• 2 tablespoons vegetable oil
• 400 millilitres coconut milk unsweetened
• 1/2 each lemon juice fresh
• 1 x salt and black pepper
• 300 grams shrimp frozen (prawns)

Instructions

1. Put shallot, cilantro leaves, coriander seeds, ginger and green chili pepper into a mortar and crush to make a curry paste.
2. Wash and trim the scallions (spring onions) and cut into rings.
3. Peel and chop the garlic.
4. Peel and deseed the pumpkin and cut into 1/2 inch (1cm cubes).
5. Heat the oil and saute the scallions, ginger, garlic and pumpkin over a high heat for 4 to 5 minutes.
6. Stir in the coconut milk, curry paste and lemon juice, season with salt and pepper and simmer without a lid over a medium heat for about 5 minutes.
7. Check the seasoning, add the shrimp (prawns) and briefly return to a boil.
8. When the shrimp are cooked, serve in bowls with rice or bread.