This is our first time for this prawn dish by Madhur Jaffrey, but believe me it want be the last. It is delicious and fresh-tasting. So light compared to the normal curries.
Second time around we served them with CHAPATI
INGREDIENTS Serves 4
350g courgettes
350g medium to large, raw prawns
5 tablespoons of sunflower oil
6 cloves of garlic, finely chopped
1 fresh, hot green chilli, seeds removed, finely chopped
½ teaspoon turmeric
¼ teaspoon Cayenne pepper
1½ teaspoons of ground cumin
1 teaspoon of finely grated fresh ginger
1 400g tin tomatoes
1 tablespoon of lemon juice
2 large handfuls coriander, finely chopped
METHOD
Trim the couegetts. Cut them into 4 long slices lengthways, Cut each slice lengthways into 4 strips. Cut the stripes into thirds. Put them in a bowl and sprinkle over a pinch of salt. Toss to mix and set aside for 30-40 minutes. Drain and pat dry.
Place the prawns on kitchen paper and dry them off.
Put the oil in a pan and add the garlic and set over a medium heat. When hot add the garlic. Stir fry until the pieces turn a soft brown.
Now put in the spices, ginger, green chilli and fry them off in the oil for 2 minutes.
Add the courgettes, and tomatoes. Stir to mix and bring to a simmer. Cover and simmer for 4 minutes.
Add the raw prawns, when they are cooked and it will take just a few minutes. Stir in the fresh coriander and cook through for a couple of minutes.
Serve with basmati rice.
Original recipe madhur jaffrey
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