Curry Seafood Pumpkin Pot
This is an innovative dish where the seafood curry is stored in a cooked pumpkin where you can also
eat the pulp of the pumpkin as well.

Curry Seafood with some spaghetti flavoured with pesto. This curry dish is good with steamed rice too.

Ingredients

• 1 small pumpkin
• Seafood medley eg. salmon, scallop, prawn, etc
• 1 onion, chopped to bite-size
• 3 cloves shallots, finely chopped
• 3 cloves garlic, finely chopped
• 1/4 cup flour
• 1/2 teaspoon curry powder (more if you preferred)
• 1/2 teaspoon tumeric powder
• 1 cup coconut milk
• 3/4 cup evaporated milk
• 1 cup water
• 1 to 2 teaspoons chicken powder

* * * * * * * * * * * * * *  Instructions:

	Preheat the oven to 350C. Cut the top off the pumpkin and remove the seeds. Bake the pumpkin in the oven for 30 to 45 minutes depending on the size of the pumpkin.Remove the pumpkin from the oven and set the oven to 425C.
	Saute the onion with some butter until soft. Remove and set aside.
	Rinse the seafood under cold running water and pat dry with paper towel. For the scallop, blanched in hot water and pat dry.Season with salt and pepper.Lightly fry the seafood individually with some butter. Remove and set aside.
	In a larger pot or pan, fry the shallot and garlic with some butter until fragrant. Add the curry powder, tumeric and chicken powder and fry for a little while.
	Add in the flour.
	Add in the coconut milk and evaporated milk and stir well to ensure no lumps.
	Add in the water and continue to stir until the sauce thicken.
	Return the onion and seafood into the sauce.
	Scoop the seafood mixture into the pumpkin and bake in a preheated 425C oven for 10 to 15 minutes.You may just bake the seafood mixture in a baking pan until bubbly if you dont have the pumpkin.
	Made some spaghetti or steamed rice to be served with the seafood curry. Flavoured the spaghetti with some store-bought basil pesto. We can cook spaghetti in differently way. Brings a big pot of water to a boil and switch off the stove. Put the spaghetti in the pot of boiling water and covered the pot for 20 minutes.