This curry combines all of the flavor groups—salty, sweet, sour, and spicy—in one richly-flavored dish. You could easily make it vegetarian by omitting the shrimp (and even adding tofu), or substitute in firm-fleshed white fish. —Catherine Lamb
6 to 8
coconut oil (or canola)
minced fresh ginger
garlic cloves, minced
yellow onion, finely sliced
cubed pumpkin (or squash)
serrano chile, sliced lengthwise in half
fresh curry leaves
raw shrimp, cleaned
cans coconut milk (600 ml)
seafood stock (or water)
Coriander, for serving
In This Recipe
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.