Baraboa Riha | Lonumedhu

Baraboa Riha

Baraboa Riha or pumpkin curry is one of those things you can whip up in less than 30 minutes. Our version uses ground cinnamon and cardamom as this allows for their taste to be a bit intense. But if you don't have it feel free to just throw in a cinnamon stick and around five cardamom cloves with their ends snipped off.

Serves: 4-6


  • 500 grams pumpkin
  • 1 tbsp. fennel powder
  • ½ tbsp. coriander powder
  • 1 ½ tbsp. cumin powder
  • 3 tsp tomato paste
  • 1 onion
  • 4 garlic cloves
  • 14 curry leaves
  • 3 inch piece of raanbaa
  • 1 tsp. ground cinnamon & cardamom
  • 1 cup thick coconut milk
  • ½ cup water
  • 1 tbsp. red chilli powder
  • ½ tsp. turmeric
  • 1 tsp. salt (or to taste)
  • 1 tsp. sugar
  • 2 tbsp. oil
  • 1 loaf valhomas (smoked tuna)



  1. Peel and chop the pumpkin into cubes of around 1 inch.
  2. Slice the onions thinly and squash the garlic cloves using the back of a spoon. Chop the valhomas into large chunks.
  3. Heat the oil in a pot, and once it’s heated, add the onions, raanbaa, curry leaves.
  4. Stir and cook until the onions begin to turn brown and then add garlic.
  5. Add the fennel, coriander, cumin, turmeric, red chilli powder, ground cinnamon & cardamom and cook for around one minute, just so that the spices can release their flavours.
  6. Add the tomato paste and cook for another half a minute.
  7. Add the coconut milk and water and stir to combine well.
  8. Add the pumpkin, valhomas, salt and sugar.
  9. Cover and cook until the pumpkin pieces turn soft. Ours took around 15 minutes.
  10. Before switching off the stove have a taste and make any final adjustments.

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