​Easy Shrimp-Pumpkin Recipe for Dinner

The past few days have been boringly and unwontedly busy, but being free doesn’t help much because even if I have the time of the world I’d still be dull and unhappy. So I like to try recipes and do some experiments when I have those times. Haha, let me not drag you into my quandary and direct you straight to business.

If you have known the taste of shrimp-pumpkin as I did, you must miss it (i.e. if you don’t know how to cook it). After a failed attempt years ago, I tried it again last night. My husband was there to root for me because he knew how passionately involved I am when I pick something to cook (btw, he is an amazing cook himself). 

Called my mom and sis to find out what other ways can make cooking shrimp-pumpkin less stressful and guess what? A whole new notion unraveled right in front of me! The problem was, I tried too hard to make it perfect. According to my sis, “pumpkin is hassle-free to cook… just go easy and let it do its job.”

If you liked how my shrimp-pumpkin looked in the image, here is the recipe for you to try. Go on, note it down.

shrimp pumpkin

Ingredients:

  1. Pumpkin ……………………………..… 250 gms
  2. Dry shrimps …..……………………… 100 gms
  3. Onion …………………………………… 1 large (finely chopped)
  4. Tomato ………………………….……… 1 large (finely chopped)
  5. Garlic …………………………………… 6 – 8 cloves (finely chopped)
  6. Green chilies….……………………..… 2 – 3 (finely chopped)
  7. Fenugreek seeds ……………………. 1 tsp
  8. Nigella (Kalonji seeds)……………… 1 tsp
  9. Coriander powder ……………..…… 1 tbsp
  10. Cumin powder ….….………………… 1/2 tbsp
  11. Red chili powder ……………………. 1 n 1/2 tsp
  12. Turmeric ……………………..………… 1 tsp
  13. Salt (to taste)
  14. Oil (for cooking)
  15. Water (to add)
  16. Coriander leaves (optional – to garnish)

Preparation Time: Approx. 1 hour 30 minutes (includes peeling and chopping ingredients)

Method:

  1. Peel and chop the pumpkin into small cubes (not more than 1 x 1 inch or how you like it), wash them and keep them aside to drain
  2. Take a small pan and pour a teaspoon of oil. Once hot, add the shrimps and fry them over low flame for 1 – 2 minutes. Please make sure that the shrimps are not hard while frying. You want them to soak he flavour and not sit there like dead shrimps 😦
  3. Heat a pressure cooker and pour oil in it (you can also use a wok or large pan with a lid if you are comfortable cooking for a longer time). I used mustard oil for the flavor, you can choose any oil that you like
  4. When the oil is hot, lower the flame and add both fenugreek and nigella seeds
  5. As they start spluttering, throw in the chopped onion and stir well. Cook this until onion turns pinkish and translucent
  6. Add the chopped green chilies, garlic and mix well. Increase the flame to medium and let it cook for about a minute or two
  7. Add chopped tomatoes, salt and mix well. Let this sit for 2 minutes on low flame with the lid on
  8. Once the tomato pieces are mushy, add all the powders. Pour in some water if it gets sticky. Mix well
  9. Cook the above for 5 minutes while checking intermittently for moisture. A dried sauce won’t help the pumpkin much
  10. After 5 minutes, add the chopped pumpkin, mix it with the sauce and then throw in the light fried shrimps
  11. The pumpkin doesn’t leave much moisture when cooked, therefore, you can add about a cup of water and pressure cook it for 2 – 3 whistles. Turn off the knob and let it sit till the pressure is gone
  12. Check the consistency of the pumpkin. If that is how you like it, start serving… else, you can add some water and cook it for a few more minutes.
  13. You can garnish this with coriander and serve it with rice

There you go… a delicious dish to add in your recipe book. If you ask me, it was a tough job peeling the pumpkin because I really hate peeling such things (also, I peeled the skin using a peeler, which was not quite right, but here is a YouTube link to an easy method of doing it). Rest everything just happened happily while watching a movie and talking to hubby.

If you liked the recipe, do let me know in the comment section below. And, to subscribe for latest blog posts, click on the 3 dots at the upper right corner and scroll to fill in your email ID. I’ll make sure to let you know of any updates.

Thanks for dropping by!

Have a marvelous day ❤

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