Prawn and Pumpkin Coconut Milk Curry - Konju Pulungari

READY IN: 35mins
Recipe by duonyte

I found this recipe on a blog written by a Lithuanian woman now living in India, "Virtuve su indisku prieskoniu". Jurate's husband's family is from Kerala, which is where this recipe originated. The original recipe did not have spinach, but Jurate recommends it. I did not have the red pumpkin, so used a sweet potato, which worked out quite well. I also used medium shrimp, as I have never seen prawns in my area. I took some liberties in converting the metric measurements into US, and you should know that these slight variations make little difference.

Top Review by Karen Elizabeth

Yum, this really hits the spot and so quick for such a delicious dish. Made pretty well as written, I did use the pumpkin, which I found an excellent choice, (Im sure sweet potato is equally good), I didnt have spinach, so I used green beans, which I always enjoy in coconut curries', and overall, just a comforting meal which guests would be wowed by!! Oh, I used some fresh Thai basil from the garden, because I have loads of it and it goes well in this sort of curry. Served with plain rice, loved the recipe, a keeper, thank you duonyte. Made for PRMR tag game

Ingredients Nutrition


  1. Heat oil in a large saucepan. Add the mustard seed and cumin and saute until the mustard seeds start to pop, about 1 minute.
  2. Add the ginger, chili peppers, onions and curry leaves and saute over medium heat until the onion is translucent, but not browned. Stir from time to time.
  3. Stir in the turmeric and salt, then add the cubed pumpkin or sweet potato. Stir well and saute for a few minutes.
  4. Add the coconut milk and the water. Bring to a boil, reduce heat and simmer until the pumpkin or sweet potato is tender, stirring from time to time.
  5. Add the prawns or shrimp and spinach, and simmer just until the shrimp is cooked, three to five minutes. Stir in the vinegar.
  6. Serve with steamed rice or naan.

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