It’s a Guyanese classic to cook pumpkin with fine shrimp. I had a huge pile of cauliflower leaves left after roasting four pans of the florets for thanksgiving. I made a saag with them per your advice in your other video and cooked the kabocha in the saag with shrimp. Very much an Asian American fusion dish but maybe the best tasting curry I’ve ever made. Will definitely be making it again. 😋
Definitely add lots of *enoki mushrooms* into this kabocha curry! Cut them in half so they are not too long and stir fry along with the onions to draw moisture out first (take them out before blending and add them when inserting kabocha) so that the enoki can soak up the curry sauce and add lots of interesting and contrasting texture to the kabocha at the end. ENJOY!!
I keep my ginger peeled and whole in the freezer and use a micro planer when I need it. And as a horrible baby mouth American who has issues with having whole spices stabbing her in the gums between her teeth, I dry toast all my whole spices before cooking and grind them into a powder before adding. That way I get a more developed flavor without hurting the inside of my mouth
I made this for a gourd themed potluck and it was so good. This is the only curry my 9 year old has ever liked. Cutting up that squash was brutal though.
I’m happy to see you cooking Kabocha because the only person I have ever seen make it was my grandma! But the way she prepares it is to steam it and then put shredded coconut flakes on it.
@SDPTheGhost: Millions of people cook with Kabocha as it is a favorite staple in certain countries. Goole "Kabocha Japanese" or Kabocha Chinese recipe, Asian Kabocha
Thanks again Jon. Looks great. Bet it smells even better. It will be tomorrow’s adventure. In addition to mushrooms this recipe is just begging for an extra habanero or two. Wish me luck. Cheers
@@nandishverma3072 tried it. While it is tasty, I have really low blood pressure normally and that caused it to drop to the point standing up made me pass out t.t truly I am cursed
It’s a Guyanese classic to cook pumpkin with fine shrimp. I had a huge pile of cauliflower leaves left after roasting four pans of the florets for thanksgiving. I made a saag with them per your advice in your other video and cooked the kabocha in the saag with shrimp. Very much an Asian American fusion dish but maybe the best tasting curry I’ve ever made. Will definitely be making it again. 😋
Definitely add lots of *enoki mushrooms* into this kabocha curry! Cut them in half so they are not too long and stir fry along with the onions to draw moisture out first (take them out before blending and add them when inserting kabocha) so that the enoki can soak up the curry sauce and add lots of interesting and contrasting texture to the kabocha at the end. ENJOY!!
I keep my ginger peeled and whole in the freezer and use a micro planer when I need it.
And as a horrible baby mouth American who has issues with having whole spices stabbing her in the gums between her teeth, I dry toast all my whole spices before cooking and grind them into a powder before adding. That way I get a more developed flavor without hurting the inside of my mouth
Yesss. I do this as well but it’s more of a sensory thing for me.
Kabocha curry is the ABSOLUTE BEST! It's my favorite vegetarian curry!
I made this for a gourd themed potluck and it was so good. This is the only curry my 9 year old has ever liked. Cutting up that squash was brutal though.
Definitely invest in a bone cleaver for squash.
I’m happy to see you cooking Kabocha because the only person I have ever seen make it was my grandma! But the way she prepares it is to steam it and then put shredded coconut flakes on it.
@SDPTheGhost: Millions of people cook with Kabocha as it is a favorite staple in certain countries. Goole "Kabocha Japanese" or Kabocha Chinese recipe, Asian Kabocha
Perfect timing for me, I have a kabocha hanging out on my kitchen counter that I've been trying to decide what to do with
Can’t wait for your cookbook!
Thanks again Jon. Looks great. Bet it smells even better. It will be tomorrow’s adventure. In addition to mushrooms this recipe is just begging for an extra habanero or two. Wish me luck. Cheers
Yep, that hits my various spots...moving in...
10/10 vid 👍
Oh my God, the synchronized tail wags😂
can i substitute any squash for the kabocha? i live in oklahoma and i dont know a place i can get kabocha
Butternut will work!
Peel that one tho
Where in Oklahoma? There are Asian groceries if you're in a more urban area. Google "Asian grocery stores near me".
@@violetviolet888 i go to them all the time. they don't have that melon. if you find one let me know!
@@obsidiancrow450 Show them photos of the squash outside and inside. Let then know you want it. Write out the name for them.
Fantastic
ooooooooooooooooooooo jon i have a kabocha squash right now...ohhhhhh my lunch for real!
This would be great in the fall
Lmaooo the dogs living their best lives
Thank you 👏🏻👏🏻😍😍
This looks so good! I wish i knew a good substitute for the onion. I'm incredibly allergic to everything in the onion family t.t
asafoetida?
@@nandishverma3072 tried it. While it is tasty, I have really low blood pressure normally and that caused it to drop to the point standing up made me pass out t.t truly I am cursed
@@kaorufan8 that’s crazy bro I’ve never heard of Asafetida having an effect like that 😭 I hope you find something that works for you
This could use some kasoori methi, too
Did I see a pair of hot dog fingers at 7:22?
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