Pumpkin Curry Fiji Style | Kaddu Tarkari
Back on the islands of Fiji, Pumpkin curry, or kaddu tarkari as we called it was a popular dish during weddings and most major celebrations. In fact, it may still be practiced today, that when there is a marriage, kaddu puri (pumpkin curry with deep fried puri) is expected. Mom used to always say that weddings aren't completed without it.
When I found an overgrown patty pan squash type pumpkin at the store last Halloween, I thought it was a steal at $1 so I purchased it. I kept it in the garage, where its cold and dark, for a few months. Just last week, I "found" it and knew that it had to be cooked since the weather is warming up and the garage will no longer be "cool" and dark. It lead to a delicious pumpkin curry with puri and some raita. Let me share the recipe with you! I've also shared my YouTube video showing how I made this. Follow along and make this delicious pumpkin soon!
- 6 cups pumpkin, cubed
- 1 small onion, chopped about 1/2 cup
- 7-8 cloves of garlic, crushed
- 2 sprigs of curry leaves
- Green or dry red chili to taste
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1-2 tbsp oil
- Salt To Taste
- 1/4 inch ginger crushed (optional)
- 1 tsp tamarind pulp (optional)
- 1 pat of butter (optional)
- Wash and peel the hard skin of Pumpkin. Remove the seeds from inside and cut the smooth fleshy bits into small to medium sized cubes.
- Heat oil in pan and add onions and cook until translucent.
- Add garlic/ginger mix and saute for a minute.
- Add chili, cumin, turmeric, and curry leaves and stir well - saute for 30 seconds
- Add pumpkin and stir really well
- If you pumpkin doesn't release its own juices, add 1/4 cup of water.
- Cook for 20-30 minutes until the pumpkin is soft and easily mashed with the back of a spoon. Stir occasionally, smashing pumpkin each time.
- Add tamarind pulp and cook for a couple of minutes.
- Turn off heat and add pat of butter if using.
This dish is best served with Puri (deep fried bread).