Squash Curry with Shrimp
Spicy as You Want It Curry
A sharp curry that you can make as spicy as you want it by adjusting the number of Serrano peppers you use (and whether you leave the seeds in or not).
This is based off of a summer squash curry recipe I had tried and enjoyed. When I had a few buttercup squashes to try to use before they went bad, I adjusted to this. It really comes out almost as a squash soup with shrimp in it, and I really enjoy it served over rice with yogurt. I expect it would also be good over mung bean noodles.
And, if you don't know what a buttercup (as in the Princess Buttercup) squash is, it is like a dark green, smallish pumpkin. It is similar in flavor as well.
Buttercup Squash Curry with Shrimp
Serves about 6-8
- 1.5-2 lbs. tail-off deveined shrimp
- 1 mid-sized buttercup squash (about 3 lbs.)
- 2 Tbsp. canola oil
- 2 Serrano peppers (adjust to taste)
- 1 tsp. salt
- 1/2 tsp. ground turmeric
- 1 tsp. cumin seed
- 1 tsp. fennel seed
- 1 tsp fenugreek seed
- 3/4 c. water
- 1 cup plain yogurt
- Chopped cilantro for garnish (optional)
Rinse the shrimp if necessary.
place shrimp in a bowl and toss with salt and turmeric to coat evenly. Cover and refrigerate for at least half an hour. (It usually takes me longer than than to prepare the squash.)
Wash, peel, and gut the squash. Some people cut off the stem and then take to the squash with a potato peeler, then cut it in half and remove the seeds. I find it easier to cut it in half stem to bud, then scoop out all the seeds, then cut off the ends and cut it into small wedges. Then you can cut the peel off each wedge with a paring knife.
Once the squash is cleaned and peeled, dice it into about 1/2" pieces and set aside.
Remove stems from the peppers, and as much of the seeds as you feel appropriate. Mince the peppers and set aside.
Heat 2 Tbsp. of the oil in a dutch oven until it shimmers. Add the shrimp and cool until nicely pink. (The yellow stain from the turmeric can make it hard to tell when the shrimp changes color...) Transfer the shrimp to a plate and set aside.
Add the remaining 1 Tbsp. of oil to the dutch oven and bring back to shimmer. Add the cumin, fennel, fenugreek, and minced peppers to the oil and stir until they are aromatic - about 10 seconds. Add squash and stir to coat the squash with the spices. Cook over medium heat, stirring frequently, until the squash is brightening and starting to turn soft, about 10 minutes.
Add water, stir, and cover. Simmer over medium-low heat until squash is fork tender, another 10-15 minutes.
Stir in the shrimp and any liquid that pooled on the shrimp plate. Cook uncovered for another 5 minutes.
Fold in the yogurt and stir to remove any white streaks.
Serve with plain yogurt and steamed rice.