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By Anna Mascarenhas, Dubai


1. kg Prawns
2. kg white pumpkin
3. 1 sliced onion

For Grinding

1. 15 red chillies
2. 1 tsp cummin
3. 1 tsp mustard
4. 3 tsp corainder seeds
5. tsp turmeric powder
6. Little tamarind
7. 1 small onion
8. 1 coconut
9. 6 flakes of garlic

For tempering

1. 4 spoons coconut oil
2. 1 onion sliced


Roast each masala seperately on a pan, lastly roast coconut and sliced onion. Grind all masala ingredients to a fine paste. Clean, wash and devein prawns. Remove the rind of the pumpkin and wash. Boil the pumpkin with salt in a little water, add prawns, add ground masala and boil well. Temper with oil and sliced onion.


Comments on this article
Polly D, Mumbai / Dubai / TorontoSunday, February 10, 2013
Hello friends,

The above recipe can turn out equally good with bhopla or kuvalo. It is a favorite in my house. For a variation and keeping the quantity in mind i would use 5 madras and 5 kashmiri chillies and reduce coriander seeds to 1 tsp or else u get a strong smell. Instead of boiling pumpkin in water, i fry a tomato in oil, when cooked add 1 tsp of ginger garlic paste and add kuvalo/bhopa and prawns to cook and then add ground spices. Try and u will enjoy.
Comment on this message

Averyl Rodrigues, Wednesday, December 05, 2012
Dear Lavina Senan,
This recipe is for Prawn with white pumpkin ( boblem) and not ash pumpkin (kuvalo). That is the reason for the disaster my dear.
Comment on this message

Lavina Senan, DubaiMonday, November 26, 2012
This masala is for Chicken/Meat. I tried it out with Prawn and Kuvolow and it was a disaster.
Comment on this message

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