Shrimp & Sweet Potato in Coconut Milk

By Hester

This is a Kerala (a South Indian state) recipe called Konju Pulungari. Konju means shrimp and pulungari is a curry with coconut milk and something sour, either vinegar or tamarind. Pumpkin is a festival vegetable in South India. This dish is originally made without spinach. But the spinach complimented the smoothness of the coconut milk and sweetness of the pumpkin very well. If you cannot get curry leaves, just skip them.

Ingredients

• 500 gr shrimp, cleaned
• 150 gr sweet potato, cut into medium size cubes
• handful spinach, coarsely chopped
• 400 ml coconut milk
• 2 medium onion, thinly sliced
• 1 in. ginger, peeled and sliced
• 2 green chilies, halved lengthwise (you can remove seeds to reduce the spiciness)
• 10 curry leaves (optional)
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon vinegar
• 200 ml water
• Salt to taste
• Oil for frying

Preparation

Step 1

1. Heat some oil in a pot and first fry the mustard and cumin seeds until the mustard seeds start popping.

2. Next, add the curry leaves, ginger, chilies and onion and fry on a medium flame until the onion softens and becomes translucent.

2. Add turmeric powder, salt to taste and pumpkin cubes, mix it well and fry for another minute.

3. Pour coconut milk and water, bring it to a boil and cook until the pumpkin softens. Stir occasionally.

4. Finally, add the shrimp and spinach, mix it and cook for up to 5 minutes or until shrimp is cooked. Add one teaspoon of vinegar and mix it well, taste for salt.

Serve it over rice or with white bread.