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Calabash with Shrimps

A simple Indian delicacy that is nutritious and delicious
Course: Main Course
Cuisine: Indian
Keyword: bottle gourd curry, calabash curry, indian dishes, lauki curry, vegetarian dish
Servings: 4

Ingredients

  • 2 calabash peeled and cubed, see note 1
  • 3 tablespoon vegetable oil
  • 2 tablespoon dried shrimp
  • 1 small onion sliced
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric
  • 2 red chillies slit in half
  • 2 green chillies slit in half
  • 1 sprig curry leaf
  • salt

Instructions

  • Soak the shrimps in warm water for about 30 minutes, it will soften
  • Rinse the shrimps a couple of times and discard the ones that looks black. That confirms it wasn't deveined and I prefer not to use them. Drain the water and set aside
  • Heat the oil in a pot, on medium heat. Add the cumin seeds. Once it splutters add the shrimps
  • Fry the shrimps for about a minute to release the flavour
  • Add the onion, chillies and curry leaf and fry until the onion is translucent
  • Add the turmeric and the calabash. Season with salt. Mix well. Cover and allow it to cook on a low heat for about 45 minutes or until the calabash is soft and tender
  • The calabash releases a lot of moisture so no need to add water. In the last few minutes of cooking time, turn up the heat, remove the lid and allow any extra liquid to dry up before turning off the heat

Notes

  1. I used two young calabash that weighed 1.1kg
  2. You can use a potato peeler to peel the calabash or alternatively you can slice them into rings and peel each ring. It is easier that way. Cut them into small cubes
  3. You can adjust the amount of chillies, the chillies I used was hot and if you prefer a milder curry reduce the chillies to two