Pumpkin Curry with Tamarind

1. Prepare the Pumpkin

Prepare the pumpkin by cutting it into 1-inch cubes and peeling it. You should end up with about 3 cups of pumpkin cubes. Set these aside for now.

2. Prepare the Tamarind Liquid

Place the coarsely chopped tamarind pulp in a bowl and pour the hot water over it. Let it stand for about 10 minutes, then mash the tamarind pulp to dissolve it. Strain the mixture through a sieve to remove any solids, and set the tamarind liquid aside.

3. Cook the Aromatics

Heat the oil in a heavy skillet, saucepan, or wok over medium heat. Once the oil is hot, add a pinch of turmeric, the minced shallot, garlic, and ginger. Cook these aromatics for about 3 to 4 minutes, stirring occasionally, until the shallot becomes translucent and everything is softened.

4. Add Dried Shrimp Powder

Add the dried shrimp powder to the skillet and cook for about a minute. The powder should soften and blend with the aromatics.

5. Add Pumpkin and Liquid

Add the red chile powder or cayenne, followed by the pumpkin cubes, tamarind liquid, fish sauce, and ¾ cup of water. Stir everything together, then cover the skillet and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 5 to 8 minutes, or until the pumpkin becomes tender.

6. Reduce the Sauce

After the pumpkin has softened, remove the lid and simmer the mixture uncovered for another minute to let the sauce cook down slightly.

7. Adjust Seasoning and Serve

Taste the medley and adjust the seasoning with additional fish sauce or salt if needed. Top with chopped coriander or minced mint for a fresh, herbaceous finish. Serve this Savory Tamarind Pumpkin Medley warm and enjoy.