1/2 tsp Mustard Seeds
Pinch of Cumin Seeds
10 Curry Leaves
2.5cm fresh Ginger Root, cut into strips
2 Green Chillies, slit lengthways
2 Onions, sliced
150g cubed Pumpkin
1/2 tsp Ground Turmeric
400ml thick Coconut Milk
500g raw King Prawns, peeled
A few leaves of Pak Choi
1 tsp White Vinegar
Heat the oil and gently fry the Mustard Seeds and Cumin Seeds until they start to pop.
Add the Curry Leaves, Ginger, chillies and Onions. Cook on a low heat until the Onions golden.
Add the Pumpkin, Turmeric and a little Salt and fry gently so the Pumpkin gets some colour.
Add in the Coconut Milk and bring to a simmer. Add some water if it needs it.
Cook for a few minutes before stirring in the Prawns and Pak Choi. Cook through and finish off with the Vinegar before serving.
(Did this with white fish and it was tasty. I'd colour off the Pumpkin a bit more to give it a more nutty flavour)