Savoury Sweet Pumpkin Fry
This Savoury dish is super easy to make. It is best cooked with sweet pumpkin or butternut squash. It can be served with rice or roti, but goes superbly well with chapati!
Ingredients
- 2-3 tablespoons vegetable oil I used rapeseed oil
- 500 grams sweet pumpkin or butternut squash I used 1 very small butternut squash and 1 sweet potato
- 1-1.5 cup water
- 8 shallots sliced
- 3-6 cloves garlic I used 6
- 1-2 tablespoons Dried prawns optional - wash and pound/grind
- 2 Bird's Eye Chillies or Red Chillies. I used 2 deseeded red chillies. Add/change to suit your taste.
- 1 bunch scallions chopped
- 2 teaspoons hot chili powder optional and use to suit personal taste
- 2 teaspoons smoked paprika powder optional and use to suit personal taste
- Salt to taste
Instructions
- Heat oil in pan/wok/pot
- Fry shallots till limp but not brown.
- Add in garlic, dried prawns, chillies, chilli powder and smoked paprika. Fry till browned.
- Add in the pumpkin cubes and water. Lower heat to low and cover. Let it cook on low heat till pumpkin is cooked, checking and stirring occasionally. Add more water a little by little if it dries up before pumpkin is cooked.
- Add a bunch of chopped scallions during the last few minutes of cooking and reserve some for garnish. Cook pumpkin is soft. Most of the water will evaporate, making this a dry fry.
- Season with salt to taste. Garnish and Serve hot.
- Best served with Chapati.
Notes
- Add or lessen chillies to suit your taste.
- Dried prawns may be ommited due to allergies or for a vegan dish, but then it will lose it's authentic flavour.
- Most of the water will evaporate, making this a dry fry.
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