Sri Lanka Wattakka (Curried Pumpkin)

Course : Curry
Serves: 1
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450 gram pumpkin
25 grams onion
2 medium chile -- fresh
4 cloves garlic
50 milliliters oil
1 bunch curry leaf sprigs
1 teaspoon salt
1/4 teaspoon pepper -- black
1/4 teaspoon turmeric
350 milliliter coconut milk -- thin
100 milliliter coconut
25 grams rice -- ground
1 teaspoon mustard seed -- ground
1 dash curry powder
1/2 teaspoon lime juice

Preparation / Directions:

Wash the pumpkin and cut the top quarter off. Scoop out the flesh to within 2 cm of sides and cube. Put the shell on one side for using later. Slice the onion and chile and crush the garlic. Heat the oil and fry the onion and chile together with the curry leaves. When the onion is soft add the pumpkin, salt, pepper, turmeric and thin coconut milk and cook until the pumpkin is' done. Pour the Coconut milk, thick onto the ground rice, mustard and garlic and add to the pumpkin mixture, stirring as it thickens. Bring to the boil and simmer for a few minutes. Remove from heat and spoon into pump- kin shell. Sprinkle with the curry powder and lime juice

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