Tuesday, November 8, 2016


This steamed pumpkin is something similar to Black Bean Spare Ribs in Pumpkin Bowl.  The only difference is the filling. For this, I used fried curry pork as filling.  The curry is savoury/sourish in taste which blends well with the sweetness of the pumpkin.
It is easy to prepare yet an awesome and presentable dish.
1/2 a small pumpkin [about 400 gm] - seeds removed
Ingredients for Curry Pork
150 gm pork - cubed
1 onion - peeled and cubed
50 gm red carrot - cubed
1-2 sprigs curry leaves
1/2 tsp mustard seeds 
1-2 tbsp oil
1-2 tbsp meat curry powder
1/4 tsp tumeric powder
1/4 tsp garam masala [optional]
1/2 tsp salt to taste
2 tbsp tamarind juice
50 - 100 ml water
  1. Marinade pork cubes with curry powder, tumeric powder, garam masala and salt for 30 minutes.
  2. Heat oil in a non-stick pan, sauté mustard seeds and curry leaves until aromatic.
  3. Add marinated pork cubes and stir fry until firm and fragrant.   Add in carrots and onions, then tamarind juice.  Stir  to mix well, then add water.
  4. Bring to boil, then simmer for 10 minutes or until the water has reduced or thick.  Taste to adjust seasoning.
  5. Transfer curry pork mixture into pumpkin bowl.
  6. Steam over medium heat for 45 minutes or until pumpkin is cooked.
  7. Remove and serve immediately with rice.


PH said...

Kimmy, this is wonderful. Can eat the curry and the pumpkin too!

Kimmy said...

Hi Phong Hong, yes, a quick way to finish cooking the whole pumpkin was my initial intention. Advised that the curry should taste a little salty to blend well with the sweetness of the pumpkin.

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