Hello folks! I have yet another Goan favorite, to share with you guys! As Goa was a former Portuguese colony, most of the Goan cuisine is heavily influenced by the Portuguese. Verduras is actually a Portuguese word, which literally means cooked vegetables. Today I’ve used pumpkin along with shrimps for this verdur. It is quite common to use bottle gourd in this verdur recipe, even okra can be used here. Instead of fresh shrimps/prawns, dried prawns may also be used. In Goa, we have an interesting tradition which is largely followed till date. A day before the wedding, the entire neighborhood is invited for a meal, this meal is prepared in remembrance of the departed souls. This dish is most certainly prepared as one of the entrees. The flavor of coriander dominates this dish, with a subtle heat from the green chillies, the fibrous pumpkin along with the succulent shrimps definitely makes this dish amazingly yum. It is perfect with a plate of steaming hot rice!
YOU MAY ALSO LIKE THESE GOAN PRAWN CURRIES
Prawn curry with okra Prawn curry with drumsticks Prawn caldine
STEP BY STEP INSTRUCTIONS TO MAKE PUMPKIN & SHRIMP VERDUR
1.In an electric mixer/ grinder, add grated coconut, garlic cloves, peppercorns, 1 green chilly, coriander seeds, cumin seeds, turmeric powder. Grind to a smooth paste, initially with 1/2 cup water, pulse everything 2-3 times, then add another 1/2 cup water and grind to a very smooth paste. Arrange a cheesecloth over a strainer ( or simply use a very fine mesh strainer, and skip using the cheesecloth) and a container below, Put this ground mixture over the cheesecloth, squeeze the cloth and collect the extract in a container (This is the thick extract). Put the coconut + spices residue back in the grinder, add another cup of water, grind to a smooth paste, collect the extract in another container (This is the thin extract).
2.Heat oil in a skillet on medium heat , sauté chopped onions until translucent. 3.Add shrimps and green chillies, cook until the shrimps are par cooked and turn opaque about 1-2 minutes. 4.Add tomatoes, cook until they soften up. 5.Add the cubed pumpkin , cook until it softens. 6.Add the thin coconut milk extract , bring to a boil. 7.Now, add the thick coconut extract , salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly
HOW TO MAKE PUMPKIN & SHRIMP VERDUR?
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