Sri Lanka Wattakka (Curried Pumpkin)

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Ingredients

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1 ts Mustard seed; ground
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450 g Pumpkin
350 ml Coconut milk, thin
25 g Onion
1 ts Salt
100 ml Coconut
"A taste of Sri Lanka"
4 Garlic
1/2 ts Lime juice
50 ml Vegetable oil
1/4 ts Turmeric
Curry leaf sprigs
WATTAKKA (CURRIED PUMPKIN)
1/4 ts Pepper, black
2 Chile, fresh
pn Curry powder
25 g Rice; ground
By Indra Jayasekera

Original recipe makes 1

Servings  

Preparation

===========================> Directions <======================== Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is done. Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice. ISBN #962 224 010 0

Calories Per Serving: 1434 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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