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  • right.

  • Welcome to just take that beautiful view in for a moment.

  • We are in the middle of Carola, right on that incredible ocean on.

  • I'm about a couple of my favorite cuisines Indian.

  • I fell in love with India, literally as a boy growing up because our landlord was Indian on he teach.

  • My mom had to make the most amazing courage.

  • I can't think of a much better way to celebrate.

  • It's landscaped by making an amazing courage.

  • But this time I'm gonna do with a beautiful acorn squash curry.

  • Okay, Now they call these red pumpkins here, but it's a beautiful hard shell acorn.

  • Look at the color back inside on from there.

  • Whether you're grilling some shrimp are the most amazing fish.

  • It goes beautifully with fish.

  • I will show you the basics, and I want you to take it to the next level.

  • Now, on the star, the actual gravy.

  • I curry in a minute.

  • Quit looking ingredients down here.

  • Okay?

  • All sorts locally.

  • Uh, onions, garlic, lime leaves.

  • Catalan leads Turmeric.

  • Coriander here.

  • Really powerful, powerful red chili superstar.

  • One is super hot palm sugar on freshly grated coconut.

  • There.

  • Okay, now a secret for May 1st off is to get this beautiful pumpkin grill it on.

  • Set up almost like music.

  • I'm so 38 degrees here on it is so hot.

  • Um, Grillet, get a nice char.

  • Okay, so I'm gonna take wedges out, I'll show you.

  • Why?

  • Because I'm gonna grill this on, then.

  • Great.

  • Some of the pumpkin to go inside that curry.

  • Now top and tail it.

  • Say there's little bits.

  • Great.

  • There's no waste.

  • And then from there, see those little lines, their curves.

  • That's the easiest part.

  • Future.

  • Slice down through and through again, Okay.

  • Holding life nice and firm.

  • Just go through the bottom.

  • Just take a little slice off just so it can sit up upright just like that.

  • So you can sit up, right?

  • No idea.

  • Just pick up one of these beautiful little sort off boats.

  • Chew away, E.

  • We'll cover that in that wonderful pumpkin curry.

  • Now, next off, get these in a bowl, lightly seasoned them.

  • Okay?

  • Touch a salt, a touch of pepper.

  • Mix this with a touch of G.

  • Okay, you know, so, pepper, roll these around now, the idea here now is to get these beautiful grilled okay, Now, if you grill the pumpkin, let it sit for a while.

  • They're actually sort of steams inside.

  • There's gonna be a really fierce super face the grill.

  • But no, I wanna lightly season.

  • Yeah, pumpkin with the red chili powder.

  • A little touch.

  • Oh, ground coriander.

  • A little touch off that beautiful fresh turmeric.

  • Okay, now roll that around.

  • Okay, Spiced up.

  • So look, lift that up.

  • I think from their choice, very carefully.

  • Start getting these.

  • Wait.

  • A pan roasted in the oven.

  • We'll do them outside to make sure we get lots of color on there before you turn it over.

  • Okay, each lift him up a little bit.

  • So they took a bit slower.

  • That's where the flavors first off.

  • Smooth base of any good Indian gravy is always in the onions.

  • Okay, on the secret here is not cutting them to Finn, so they don't burn.

  • Okay.

  • Sorry.

  • Beauty doesn't in with a touch of G.

  • Okay, nice and hot.

  • Start sweating off those onions.

  • Really important.

  • Try them.

  • You too.

  • Yeah.

  • Have a nice mix.

  • Such a soap with pepper chopped garlic.

  • You look good.

  • By the way.

  • The ginger very again.

  • E nothing fancy about this coming.

  • Okay, Ginger shopped E.

  • That's the beauty about thing style cuisine.

  • There's nothing fancy packed with flavor on so simple.

  • Todo I'm, uh, freshly until it's on the seeds in.

  • It's a nice sweet acorn squash pumpkin so I can take the heat of the Chinese way in Chile.

  • Do?

  • Yeah.

  • Beautiful big lime lease.

  • Beautiful.

  • So fragrant then from there, use 123 dried red chillies.

  • Okay, Now remember that number.

  • Why you have to look for them after.

  • Pull those out rest.

  • Sit down the right one.

  • Yeah, the moment, but with now by the heat.

  • Okay.

  • Tell a spoon off turmeric.

  • Beautifully done.

  • I'll give you that.

  • Nice, wonderful color.

  • Get them toasted Such a coriander and way Go for some beautiful, powerful red chili teaspoon And then not so right again.

  • Powerful, Delicious.

  • Cut that out now.

  • Really important.

  • Toast.

  • Alos spices.

  • Now for the pumpkin.

  • Uh huh.

  • Take two nice wedges.

  • Think smooth half half again into quarters.

  • I'll take you greater.

  • Okay, Get your big side.

  • They're literally just great.

  • Look, that's in Houston time.

  • Yes, Yes, this is it.

  • Sweater.

  • Something like you.

  • Look at that.

  • You forgot completely origin.

  • Go back with a touch of water.

  • Useful.

  • Now what?

  • You got a color on those things?

  • Fall literally.

  • Just cover.

  • Now help steam them thoughts.

  • More importantly, rather cooking process.

  • Wait.

  • Making it.

  • Okay.

  • Wrap them in colors.

  • Important part, just with flavor.

  • And it wasn't there literally back on.

  • Let him putting nice and smooth cook out now down.

  • Finish up a little bit of palm sugar.

  • Okay, that's gonna get a little bit more sweetness.

  • Which goes really well with the heat here.

  • Okay, pump sugar in and then look fresh.

  • Lime juice.

  • Okay, squeeze that in there.

  • Get with pips.

  • That's gonna literally lift all that wonderful coconut flavor on lime with that beautiful pumpkin is delicious.

  • Now I've got this coconut meal.

  • It's gonna give that right the last minute.

  • Just a touch off body to that pumpkin.

  • Leaving a bit on top makes it a beautiful texture.

  • E N c e.

  • Remember I said you three.

  • Chile's dry chillies.

  • Okay, depending on who you guess are you decide whether leaving or not.

  • Sorry.

  • I'd like to take chilies out that you want.

  • 23 10.

  • A man took a picture of a beautiful.

  • Now most excited about serving of it.

  • Get your useful acorn squash.

  • Glad you should question.

  • Look, fork Institution.

  • Just go through and they just go through so softly used now from the Lift them up.

  • Sit down on your plate, Sabes.

  • Thank you.

  • Flavor of those are amazing.

  • Your source.

  • Start screwing that spoon by spoon.

  • Yeah, over the pumpkins.

  • So be generous with this power.

  • Be generous with that curry.

  • Don't get a pumpkin is part of the gravy on then finally, fresh grated coconut.

  • There we go.

  • A peaceful roasted acorn squash spiced pumpkin curry.

  • I can't think of a better place to make something so beautiful right in front of the beach here in Canada.

  • Let me know in the comments what you think of that amazing dish on if you missed uncharted Trust me.

  • You can watch it on the link below or on the Nat Geo app.

right.

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B1 pumpkin curry acorn touch coconut lime

Gordon Ramsay Cooks a Squash Curry in India | Ramsay Around the World

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    林宜悉 posted on 2020/10/24
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