Kerala Prawn Erissery (Pumpkin and Moong Dal with Coconut)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g pumpkin, peeled and cubed
- 100 g split green moong dal
- 50 g desiccated coconut
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 tsp mustard seeds
- 8 curry leaves
- 1 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 276 kcal
- Protein
- 18.8 g
- Carbohydrate
- 21.7 g
- of which sugars
- 4.5 g
- Fat
- 12.4 g
- of which saturates
- 9.8 g
- Fibre
- 4.7 g
- Salt
- 0.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split green moong dal and simmer in 400ml water with the ground turmeric for 12 minutes until soft.
- 2
Add the pumpkin and simmer for 12-15 minutes more until tender and the dal has thickened around it; mash lightly.
- 3
Blitz the desiccated coconut and cumin seeds with a splash of water to a coarse paste, and stir through the pumpkin.
- 4
Heat the coconut oil in a small pan, add the mustard seeds, dried red chillies and curry leaves, and fry for 30 seconds until the seeds pop.
- 5
Pour the tempering over the curry.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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