Tanni and Grace paired up to present two dishes in the Gilmore Park Church Community Kitchen. The first dish is made by Tanni which is Curry Seafood Pumpkin Pot. This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also eat the pulp of the pumpkin as well.
Tanni served the Curry Seafood with some spaghetti flavoured with pesto. I’m sure this curry dish is good with steamed rice too.
Ingredients
- 1 small pumpkin
- Seafood medley eg. salmon, scallop, prawn, etc
- 1 onion, chopped to bite-size
- 3 cloves shallots, finely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup flour
- 1/2 teaspoon curry powder (more if you preferred)
- 1/2 teaspoon tumeric powder
- 1 cup coconut milk
- 3/4 cup evaporated milk
- 1 cup water
- 1 to 2 teaspoons chicken powder
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Click on the link below for the instructions.
Instructions
Preheat the oven to 350C.
 Cut the top off the pumpkin and remove the seeds. Bake the pumpkin in the oven for 30 to 45 minutes depending on the size of the pumpkin.Remove the pumpkin from the oven and set the oven to 425C. |
 Saute the onion with some butter until soft. Remove and set aside. |
 Rinse the seafood under cold running water and pat dry with paper towel. For the scallop, blanched in hot water and pat dry. Season with salt and pepper. Lightly fry the seafood individually with some butter. Remove and set aside. |
 In a larger pot or pan, fry the shallot and garlic with some butter until fragrant. Add the curry powder, tumeric and chicken powder and fry for a little while. |
 Add in the flour. |
 Add in the coconut milk and evaporated milk and stir well to ensure no lumps. |
 Add in the water and continue to stir until the sauce thicken. |
 Return the onion and seafood into the sauce. |
 Scoop the seafood mixture into the pumpkin and bake in a preheated 425C oven for 10 to 15 minutes.You may just bake the seafood mixture in a baking pan until bubbly if you dont have the pumpkin. |
 Tanni made some spaghetti to be served with the seafood curry. She flavoured the spaghetti with some store-bought basil pesto.Tanni cooked her spaghetti differently from my way. She brings a big pot of water to a boil and switch off the stove. She put the spaghetti in the pot of boiling water and covered the pot for 20 minutes. |
Tanni, thank you for sharing this recipe.
That’s a good way to use the pumpkin. How was the pumpkin cooked before storing the curry, was it baked/roasted?
Hi Tigerfish, the pumpkin was prebaked in a 350F oven for 30 to 45 minutes, depending on the size of the pumpkin.
What an attention-getting presentation. I like it a lot.