INDIAN SHRIMP CURRY WITH CAULIFLOWER AND PUMPKIN

Indian Shrimp curry with cauliflower and pumpkin image

Number Of Ingredients 20

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1 tablespoon corriander
1 tablespoon cumin
2 teaspoons fennel seeds
1 teaspoon tumeric
1/2 teaspoon salt
1 tablespoon coconut oil
2 tablespoons minced fresh ginger
5 minced garlic cloves
1 yellow onion finely sliced
3 star anise
2 cups cubed pumpkin or squash
2 teaspoons mustard seeds
2 cups cauliflower florets
1 teaspoon serano chile sliced lengthwise in half
8 curry leaves
12 raw shrimp
1 teaspoon tamarind juice
1.5 cans coconut milk
2 tablespoons sugar
1 cup seafood stock

Steps:

Toast fennel, cumin, and coriander in a dry saucepan over medium heat until fragrant. Transfer to a mortar and pestle and crush until finely ground. Add turmeric and salt and mix.
Add oil to a medium saucepan and heat until shimmering. Add ginger, garlic, and onion and cook for two minutes. Add mustard seeds, anise seeds, and spice mix, and cook for another two minutes. Mix in the pumpkin and cook one minute more.
Add stock (or water), chili, tamarind juice, and sugar, and stir. Cook for five minutes.
Add the cauliflower and coconut milk, stir, taste, and add salt if needed. Simmer 20 to 25 minutes, until sauce is reduced and cauliflower and pumpkin are tender.
Add in shrimp and cook until they're pink, firm, and just cooked through, 2 to 3 minutes.
Serve curry over jasmine rice and garnish with cilantro.