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Message: <blockquote data-quote="jop" data-source="post: 2606250" data-attributes="member: 53758">Wattakka Curry - Pumpkin CurryIngredients:450g (1 lb) pumpkin2 tablespoonfuls desiccated coconut5 cloves garlica few curry leaves½ medium-sized onion1 teaspoonful coriander powder½ teaspoonful cumin powder1/4 teaspoonful turmeric1/4 teaspoonful black mustard seed1 teaspoonful oilsalt to taste28g (1 oz) creamed coconut1 cup hot waterDirections:1. Wash the pumpkin. Peel off the skin and remove the seeds and the fibrous flesh around the seeds. Cut the pumpkin into 2.5cm (1") cubes.2. Roughly chop the garlic and the onion.3. In a heavy-bottomed frying pan, over a low heat, dry roast the coconut until dark brown. It requires constant stirring to prevent the coconut from burning. In a food processor assemble the peeled garlic, the chopped onion and the roasted coconut. Add 2 tablespoonsful of water and grind to a smooth paste.4. In a medium-sized pan heat the oil, add the mustard seeds and cook covered on a low heat until the seeds 'pop'. Add the curry leaves and the spices (coriander, cumin and turmeric) and fry for half a minute. Dissolve the creamed coconut in the hot water and add it together with the salt. Add the ground ingredients and lastly add the pumpkin pieces and bring to the boil. Simmer covered for 12-15 minutes or until a skewer when inserted goes through.</blockquote>

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