Pumpkin Curry

Tip the rice into a small frying pan and gently toast over a low heat for 1–2 minutes until it just begins to colour. Transfer to a bowl and set aside to cool.

Add the coconut to the pan and toast, stirring constantly so it doesn’t burn, for 2–3 minutes until it is an even dark brown colour. Add to the bowl with the rice.

Melt 20 g (¾ oz) of the ghee in a small saucepan over a medium heat, add the mustard seeds and cook until they start to pop. Add the onion, season with salt flakes and black pepper and cook, stirring occasionally, for 5–6 minutes until softened. Set aside to cool to room temperature.

Using a mortar and pestle, pound the rice, coconut and chillies to a coarse paste. Add the onion mix and pound – you won’t get it completely smooth but you can break down the onion quite a lot. This can get a little messy and you may need to do it in batches. Stir in the mustard.

Melt the remaining ghee in a large wide-based saucepan over a medium heat, add the coriander and cumin seeds and fry for a minute. Add the curry leaves and Maldive fish, reduce the heat to low and cook gently for 2 minutes, stirring occasionally.

Stir in the curry powder, then add the pumpkin and mix well to coat. Add the coconut cream, pandan leaf and water, and season again with salt flakes and black pepper.

Bring to the boil, then reduce the heat to low and stir through the pounded onion mixture. Simmer for 16–18 minutes until the pumpkin is cooked through and the gravy has thickened.

Taste both the pumpkin and the sauce before serving. This curry can easily veer into ‘too sweet’ territory, so add salt flakes to taste; it also benefits from plenty of black pepper.