Pumpkin & shrimp verdur is a delicious and hearty Goan seafood curry, that pairs well with some steamed rice or pav bread.
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
- STEP BY STEP INSTRUCTIONS TO MAKE PUMPKIN & SHRIMP VERDUR
- HOW TO MAKE PUMPKIN & SHRIMP VERDUR?
- Pumpkin & Shrimp Verdur
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).
Thick coconut milk + spice extract
Thin coconut milk + spice 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?
Pumpkin & Shrimp Verdur
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb pumpkin, cut into 1 X 1 inch cubes
- 8 oz / 250 gms shrimps or prawns deveined, washed and marinated with salt for 15 minutes.
- 1/2 cup freshly grated coconut
- 4 garlic cloves
- 5-6 peppercorns
- 2 green chillies, I used Serrano chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- salt, to taste
- 1/2 teaspoon sugar
Instructions
- 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)
- Heat oil in a skillet on medium heat, sauté chopped onions until translucent.
- Add shrimps and green chillies, cook until the shrimps are par-cooked and turn opaque about 1-2 minutes.
- Add tomatoes, cook until they soften up.
- Add the cubed pumpkin, cook, until it softens.
- Add the thin coconut milk extract, bring to a boil.
- Now, add the thick coconut extract, salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
Pumpkin & Shrimp Verdur
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 lb pumpkin, cut into 1 X 1 inch cubes
- 8 oz / 250 gms shrimps or prawns deveined, washed and marinated with salt for 15 minutes.
- 1/2 cup freshly grated coconut
- 4 garlic cloves
- 5-6 peppercorns
- 2 green chillies, I used Serrano chillies
- 2 tbsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- salt, to taste
- 1/2 teaspoon sugar
Instructions
- 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)
- Heat oil in a skillet on medium heat, sauté chopped onions until translucent.
- Add shrimps and green chillies, cook until the shrimps are par-cooked and turn opaque about 1-2 minutes.
- Add tomatoes, cook until they soften up.
- Add the cubed pumpkin, cook, until it softens.
- Add the thin coconut milk extract, bring to a boil.
- Now, add the thick coconut extract, salt and sugar, mix well and let it simmer for 5-10 minutes. Check for seasoning, adjust accordingly
Xacuti- derived from the Portuguese word Chacuti, is a very fragrant and mildly spiced Goan curry. Chicken, meat or fish are mostly used in this curry, but today I’m sharing this Kabuli chana xacuti, a vegetarian version using chickpeas instead, which is just as delicious!
The procedure of roasting all the ingredients before grinding them, brings out the flavor, making this Kabuli chana xacuti truly wonderful. This is one of my favorite Goan dishes, which immediately transports me to a time that reminds me of fun gatherings, at parties or weddings with family and friends.
Each household probably has its own variations to prepare xacuti, here’s one I’ve learned from my Mum in law. Lip-smacking and a delightful Goan curry, you must try this, if you haven’t already 🙂
- YOU MAY ALSO ENJOY THESE GOAN VEGETARIAN RECIPES
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN KABULI CHANA XACUTI
- HOW TO MAKE GOAN CHOLE XACUTI?
- Kabuli Chana Xacuti | Goan Chole Xacuti
YOU MAY ALSO ENJOY THESE GOAN VEGETARIAN RECIPES
Drumstick bhaji
Mixed bhaji (Patal bhaji and patal potato bhaji)
Sorak curry
Chana Ros
Ghonta sasav (ripe mango curry)
STEP BY STEP INSTRUCTIONS TO MAKE GOAN KABULI CHANA XACUTI
1.Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and a little salt until they are tender, but still have a bite.
2.Roast the onions in little oil in a skillet on medium-low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
3.In the same pan, roast the coriander seeds, on low heat, until fragrant, then add the Red chillies, peppercorns, cloves, green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter), mace, fennel seeds, poppy seeds and roast for another 2-3 minutes , do not burn the spices. (The poppy seeds that I have used here are different from the ones we get in India. The poppy seeds available there are white in color, so if you are using those, you need to roast them separately, put them in a pan, and cover with a lid, as those pop on getting heated and will splutter all over. After roasting, set them aside and then roast the other spices).
4.Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time (up to 1 cup of water).
5.Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
6.Then add the prepared ground masala and mix it well with the mustard seeds and oil.
7.Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
8.Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala, add this to the pan, add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.
HOW TO MAKE GOAN CHOLE XACUTI?
Kabuli Chana Xacuti | Goan Chole Xacuti
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup dried chickpeas
To be ground to a smooth paste
- 1 cup freshly grated coconut
- 3-4 Kashmiri red chillies
- 1/4 cup coriander seeds
- 6-7 peppercorns
- 5-6 cloves
- 4-5 green cardamom
- 1 star anise
- 1 mace
- 1 tsp fennel seeds
- 1 tbsp poppy seeds
- 2 inch cinnamon
For the tempering
- 1 tsp mustard seeds
- 2 tbsp vegetable oil
Other ingredients
- 1/2 tsp turmeric powder
- 1 sprig of curry leaves, about 10-15 leaves
- salt, to taste
Instructions
- Wash the chickpeas well and soak them overnight in sufficient water. Next morning pressure cook with enough water and a little salt until they are tender, but still have a bite.
- Roast the onions in little oil in a skillet on medium-low heat, once the onions are translucent add grated coconut to it, roast for another minute or two until the coconut is golden brown. Remove from the pan and set aside.
- In the same pan, roast the coriander seeds, on low heat, until fragrant, then add the Red chillies, peppercorns, cloves, green cardamom, star anise( remove the seeds from the petals, or else it makes the gravy bitter), mace, fennel seeds, poppy seeds and roast for another 2-3 minutes , do not burn the spices. (The poppy seeds that I have used here are different from the ones we get in India. The poppy seeds available there are white in color, so if you are using those, you need to roast them separately, put them in a pan, and cover with a lid, as those pop on getting heated and will splutter all over. After roasting, set them aside and then roast the other spices)
- Grind the sautéed onion and roasted coconut along with the roasted spices to a smooth paste using little water at a time (up to 1 cup of water).
- Heat oil in a deep bottomed pan, add mustard seeds, let them splutter.
- Then add the prepared ground masala and mix it well with the mustard seeds and oil.
- Add curry leaves, turmeric and cook the masala paste until it leaves oil and clumps together.
- Add boiled chickpeas, coat them well with the masala. Rinse the grinder jar with some water to extract the remaining masala, add this to the pan, add more water as required to adjust the consistency of the gravy, Let it boil for 5 minutes on medium heat. Check for seasoning and adjust accordingly. Serve hot with some steamed rice.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Regards,
Freda
