Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

450 g Pumpkin
25 g Onion
2 Fresh chillies
4 Cloves garlic
50 ml Oil
-sprig curry leaves
1 ts Salt
1/4 ts Black pepper
1/4 ts Turmeric
350 ml Thin coconut milk
100 ml Thick coconut milk
25 g Ground rice
1 ts Ground mustard
-pinch curry powder
1/2 ts Lime juice

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 chilli and crush the garlic. Heat the oil
and fry the onion and chilli 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 thick
coconut milk 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.

This recipe is from "A taste of Sri Lanka" by Indra Jayasekera. ISBN
# 962 224 010 0 Copied by Carla van der Waal

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