Prawn and courgette curry: sounds weird but is a winner
The print out I have of this recipe is heavily stained with cooking splashes which is always a good sign!
Ingredients
2 medium courgettes
1/2 teaspoon salt
Vegetable oil (groundnut is good)
3 cloves garlic
1/2 packet coriander
1 green chilli
1/2 teaspoon turmeric
1 heaped teaspoon cumin
1/4 teaspoon cayenne
tin chopped tomatoes
2 inches ginger
1 tablespoon lemon
Method
Cut the courgettes lengthwise into 4 then each strip across into 3. Sprinkle with salt and leave in a colander for a while to get rid of excess water.
Chop the coriander, grate ginger and measure the spices. A great way to chop herbs is to shove them in a mug and get your scissors in there. Saves lots of faff.
Heat a pool of oil in medium high heat, crush the garlic into pan and fry gently until browning but not burning.
Add all other ingredients to pan except the prawns and coriander bring to simmer. Get the sauce to a consistency you like.
Add the prawns and coriander simmer for 3 minutes, turn up heat and boil away a little of the liquid so that the sauce is thick.
Serve on a bed of white basmati rice with a glass of chilled white Rioja and a little spoon of lime pickle on the side.
