Pumpkin & Plantain Curry
Recipe from Angel Dimayuga
In 2019, I helped open a resort for The Standard Hotels in the Maldives as Creative Director of Food and Culture. Getting there meant a nearly 24-hour flight consisting of two jets and a thin-walled 12-seat airboat, so naturally I was exhausted by the time I arrived. In a happy coincidence, my dusk arrival coincided with the breaking of Ramadan fast. I was greeted with a huge glass of salty-sweet Maldivian watermelon juice and the most memorable plate of yellow curry. It was my first time having curry with local bananas. It was a welcome change from potato—sweet and tender—while still imparting a rich curry flavor.
Over my various works trips to the Maldives, I came to describe the cuisine as similar to Sri Lankan food, but with tropical ingredients and plentiful fish. This recipe is my fall homage to the staff meal of my dreams.
30 mins
1 hour
6-8
What You'll Need
Ingredients
Curry Paste
- 1 teaspoon cumin seeds, toasted
- 6 garlic cloves
- 1 thumb of fresh ginger, sliced
- 1 medium white onion, chopped
- 4 curry leaves
- 1 small Thai chile
Curry Base
- 2 tablespoons coconut oil
- 1 medium red onion, cut into 1/2-inch chunks
- 2 teaspoons salt, plus more as needed
- 2 cinnamon sticks
- 1 teaspoon ground turmeric
- 4 cardamom pods, smashed
- 1 teaspoon cumin seeds, toasted
- 3 makrut lime leaves
- 2 sweet plantains, cut into 1-inch chunks
- 3 small delicata squash, seeded and cut
- into 1/2-inch half-moons
- 1 large Thai chile, sliced
For Serving
- 1 bunch of fresh cilantro, coarsely chopped
- Coarsely ground black pepper
To Finish
- One 13.5-ounce can coconut milk
- 1/2 pound fresh tuna, cut into 1-inch cubes
- 1 thumb of fresh ginger, julienned
- 11/2 teaspoons fish sauce
- 11/2 teaspoons turbinado sugar
Directions
Step 1
Make the curry paste: In a blender, combine 1 cup water, the cumin seeds, garlic, ginger, white onion, curry leaves, and chile. Blend for 1 minute, or until it comes together as a smooth paste. Set aside.
Step 2
Make the curry base: Heat a large, heavy-bottomed pot over medium-high heat. Add the coconut oil, red onion, and salt and cook for 5 minutes to soften slightly. Add the cinnamon sticks, turmeric, cardamom, cumin seeds, and whole makrut lime leaves. Stir to toast for about 1 minute.
Step 3
Add the curry paste and 2 cups water and bring to a boil. Add the sweet plantains, squash, Thai chile, and salt to taste. Bring to a boil, then reduce heat to a low simmer and cook until the vegetables have softened, about 15 minutes.
Step 4
Add the curry paste and 2 cups water and bring to a boil. Add the sweet plantains, squash, Thai chile, and salt to taste. Bring to a boil, then reduce heat to a low simmer and cook until the vegetables have softened, about 15 minutes.
Step 5
Finish the curry: Add the coconut milk, tuna, and ginger, then season with the fish sauce and turbinado sugar. Simmer for about 5 minutes, until the tuna just cooks. Adjust the sauce consistency with water if needed.
Step 6
Garnish with the fresh cilantro and coarsely ground black pepper.
Angel Dimayuga
Chef and transdisciplinary artist Angel doesn’t do anything halfway. They have a remarkable ability to make the extravagant feel achievable, or to make the achievable feel extravagant. Their many accomplishments include, but are not limited to, being the Food & Culture Creative Director at Standard Hotels and coauthoring Filipinx: Heritage Recipes from the Diaspora.
