Another much loved recipe from Madhur Jaffrey to serve with some spiced Basmati Rice.
Ingredients
- 350 g small courgettes
- 1 tsp salt
- 350 g peeled raw prawns defrosted if frozen
- 5 tbsps sunflower oil
- 6 plump cloves garlic peeled and very finely chopped
- 75 g fresh coriander leaves finely chopped
- 1 fresh hot green chilli finely chopped
- 1/2 tsp ground turmeric
- 1 1/2 tsps ground cumin
- 1/4 tsp cayenne
- 3 small tinned tom,atoes finely chopped, plus 125ml of their juice
- 1 tsp very finel;y grated fresh ginger
- 1 tbsp lemon juice
Servings:
Instructions
- Scrub the courgettes and trim them. Now cut them into 4 slices lengthwise. Cut each slice lengthwise into 4 long strips. Cut the strips into thirds crosswise. You want them to be just a little larger than the prawns. Sprinkle over a quarter of a teaspoon salt and toss to mix. Set aside for 30-40 minutes then drain and pat dry.
- Put the prawns on kitchen paper and dry them off as well.
- Heat the oil in a wide saucepan or frying pan over a medium heat. When hot, put in the chopped garlic and stir and fry until medium brown being careful not to burn.
- Add the courgettes, fresh coriander, green chilli, turmeric, cumin, cayenne, tomatoes and their liquid, ginger, lemon juice and remaining tsp salt. Stir to mix and bring to a simmer.
- Add the prawns and stir them in then cover, turn heat to low and simmer for 3 minutes. Uncover, turn the heat to medium and reduce the liquid so you are left with a thick sauce.
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