Pumpkin Curry (Kalu Pol Wattaka)

Directions

Part one: Making the spice blend

• 1)

  Dry roast ingredients in a skillet over medium heat until the blend is fragrant and the coconut flakes turn brown. Remove from pan and let cool.

• 2)

  Using a coffee grinder reserved for grinding spices, grind the ingredients to a powder.

• 3)

  Store in airtight container in your pantry or in the refrigerator.

Part two: Making the pumpkin curry

• 1)

  Wash the pumpkin, remove the seeds and membrane, and cut into ice-cube size pieces. Do not peel the pumpkin.

• 2)

  Put all the ingredients (except for the coconut milk) in a large saucepan and bring to a boil over high heat. Cover and simmer over medium to low heat for 18 to 20 minutes until the pumpkin is fork tender. Turn off heat.

• 3)

  Open canned coconut milk and stir its contents to ensure that the water and cream are mixed. Add half the can to the saucepan. Reserve the remaining coconut milk for another use.

• 4)

  Add one tablespoon of the roasted spice blend and stir.

Part three: The finishing touch

• 1)

  In a skillet, heat oil over high heat until reflected light shimmers.

• 2)

  Add onion until it turns brown around the edges. Turn off heat. Add the mustard seeds, chilis and curry leaves, and stir.

• 3)

  Pour this seasoned oil mixture into the saucepan containing the curry and stir. Salt to taste.

*Date Paste

• 1)

  Soak 1 pound of pitted dates in 1 cup of water overnight.

• 2)

  Blend in food processor until smooth. Store in refrigerator.