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| 2 Esslöffel | vegetable oil |
| 4 Tasse | onion chopped |
| 2 Esslöffel | Madras curry powder |
| 1 Esslöffel | Ginger root; minced and peeled |
| 1/4 Teelöffel | red pepper crushed |
| 3 | cloves garlic crushed |
| 5 Tasse | Clam juice |
| 1 Tasse | red bell pepper diced |
| 1 Tasse | Diced yellow bell pepper |
| 1/2 Teelöffel | salt |
| 29 x ca. 30 g | No-salt-added whole tomatoes; chopped and undrained |
| 6 x ca. 30 g | Tomato paste; (1 can) |
| 1 1/2 x ca. 450 g | Medium shrimp; peeled and deveined |
| 2 Tasse | Fresh pumpkin; cooked |
| 1 Tasse | Evaporated skimmed milk |
| 1/3 Tasse | green onions minced |
| 1/4 Tasse | parsley fresh, minced |
| 2 Esslöffel | cilantro fresh, minced |
| 2 Esslöffel | lime juice |
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Heat oil in a large Dutch oven over medium heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 minutes. Add clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done. Stir in remaining ingredients, cook 5 minutes or until thoroughly heated.
can be found in your supermarket alongside the standard curry powder.
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