Ingredients
90 ml groundnut oil  
1 tsp ground turmeric 
1 tsp ground coriander 
1 tsp ground cumin 
1 tsp paprika 
8 fresh or dried curry leaves 
2 medium onions, sliced 
1 spring onion, green and white parts, shredded 
4 garlic cloves, sliced 
2 cm piece of ginger, peeled and sliced 
1 butternut squash, peeled and cubed 
1 tbsp sugar 
1 tsp belacan shrimp paste 
2 tbsps fish sauce 

Method
Heat the oil in a saucepan over a high heat. Add the turmeric, coriander, cumin, paprika and curry leaves to the oil and allow to sizzle for a few seconds.  

Turn the heat down to medium and add the onions, spring onion, garlic and ginger and fry for 10 minutes, until fragrant and the onions have wilted and some have crisped up. 

Add the squash, sugar, shrimp paste and 300ml of water. Stir well. Cover and cook for 25 minutes, or until the squash is tender. Add the fish sauce, stir again, check the seasoning and adjust if needed. 

- Recipe taken from Mandalay - Mimi Aye