You wont find this unique pumpkin curry on the menu of any Indian restaurant, though it is prepared in the tradition of the first east-Indians to arrive on the island of Trinidad.
This recipe embodies the rich and bountiful flavour typical of Caribbean-Indian cuisine. Ideally, this dish is served with rice and with roti or naan bread.
Peel the pumpkin and cut in cubes. Set aside.
In a small bowl, combine the curry powder with 3 tbsp. water to make a paste.
In a heavy-bottomed pan, heat the oil. Brown the nigella lightly for 5 seconds. Add the curry paste, the scallions, the Shadow Bene and the bay leaf. Cook for 2 minutes.
Add the pumpkin, the habanero and the salt. Cook for a few more minutes.
If necessary, add ½ cup water. Cover and simmer on low heat until the pumpkin fall apart into a puree.