Prawn and Pumpkin Jhol
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Ingredients
- 500 g raw king prawns, peeled
- 350 g pumpkin, peeled and cubed
- 1 onion, finely chopped
- 3 tbsp mustard oil
- 3 garlic cloves
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 230 kcal
- Protein
- 22.9 g
- Carbohydrate
- 9.4 g
- of which sugars
- 4.6 g
- Fat
- 11.1 g
- of which saturates
- 1.5 g
- Fibre
- 1.4 g
- Salt
- 0.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the onion for 6 minutes until softened, then add the garlic cloves and fry for 1 minute.
- 2
Stir in the ground turmeric and chilli powder, then add the pumpkin and 500ml water.
- 3
Cover and simmer for 15 minutes until the pumpkin is nearly tender.
- 4
Add the prawns and simmer uncovered for 4-5 minutes, until they turn pink, opaque and are cooked through, keeping the curry thin and light.
- 5
Scatter with the fresh coriander and serve with rice.
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