Pumpkin Curry - based on one by Charmaine Solomon

As you requested River.  I love this recipe and make it often.  It freezes well too.  It  is mild and slightly sweet and goes well with rice.  Leftovers when the pumpkin has largely disintegrated are good too.

500 g of pumpkin (I use butternut)
1 onion chopped
Garlic to taste (finely chopped)
Ginger (ditto)
3 fresh chillies, seeded and chopped (or again, to taste - I often use chilli paste as I am less likely to rub it into my eyes)
8-10 curry leaves
Heaped teaspoon of fenugreek seeds
1 teaspoon ground tumeric
A generous teaspoon of fish sauce (the original recipe says pounded maldive fish or dried prawns)
11/2 cups thin coconut milk
1/2 cup thick coconut milk
1 teaspoon black mustard seeds

Peel the pumkin and cut into large chunks.  Put into a big saucepan with all the ingredients except the thick coconut milk and the mustard seeds.  Bring slowly to simmering point and cook gently, uncovered, until pumpkin is almost done.

Grind the mustard seeds in mortar and pestle and mix with the thick coconut milk.  Add to the simmering pot and cook for five to ten minutes longer.

If, as is often the case, I am being super slack I just use a whole buttenut pumpkin and get a bit more generous with the spices.