Pumpkin dry fish curry recipe

INGREDIENTS:

1. Pumpkin - 200 grams
2. Dry fish - 100 grams
3. Onion - 1
4. Green chili - 1
5. Garlic paste - 1 teaspoon (tsp.)
6. Curry masala powder - 1/2 teaspoon (tsp.)
7. Black pepper powder - 1/2 teaspoon (tsp.)
8. Coconut milk - 2 tablespoon (tbsp.)
9. Turmeric powder - 1/4 teaspoon (tsp.)
10. Mustard seed - 1/4 teaspoon (tsp.)
11. Fennel seed - 1/2 teaspoon (tsp.)
12. Curry leaves - 5
13. Oil - 1 teaspoon (tsp.)

PREPARATION:

1. Skin and cube the pumpkin to 1 inch size.
2. Clean the dry fish and cut them into small pieces.
3. Thinly Slice the onion.
4. Slit the green chili into to 2 pieces.
5. In a pan heat oil, add mustard seed, fennel seed. Once the mustard seed start to splatter add onion and cook until it turns golden brown.
6. Now add the garlic paste and cook until raw smell is gone.
7. Now add the green chili, pumpkin and cook for 2 minutes.
8. Now add the dry fish, curry masala powder, turmeric powder, black pepper powder, salt to taste and stir and cook for 2 min.
9. Now add 1 cup of water and cook until the pumpkin is cooked.
10. Now add the coconut milk, curry leaves and cook for a minute and serve.

NOTES:

1. Goes well with puttu or rice.