This is one of my all-time favourite recipes and perfect for when you’ve got a glut of courgettes in the summer. I’ve been making this dish for years and it’s based on a Madhur Jaffrey recipe from one of her very first TV shows. This is not only delicious and fresh-tasting it’s also relatively low in calories. Double joy! This serves 4 and it’s pretty quick to make as it takes about 15 minutes to prep and 10 minutes to cook. Serve with plain basmati rice.
- 4 courgettes, washed with ends sliced off and cut into 2cm chunks and then again into 4 smaller chunks
- 350g good quality medium to large, raw prawns
- 2 tablespoons of sunflower oil
- 4 cloves of garlic, finely chopped
- 1 fresh, hot green chilli, seeds removed, finely chopped
- ½ teaspoon turmeric
- ¼ teaspoon chilli powder
- 1½ teaspoons of ground cumin
- 1 teaspoon of finely grated fresh ginger
- 1 teaspoon ground coriander
- 1 400g tin tomatoes
- 1 tablespoon of lemon juice
- 2 large handfuls coriander, freshly chopped
- Basmati rice to serve
- This is essentially a stir-fry so it’s important to prepare and set aside all the ingredients before you start as this cooks very quickly. Measure out all the spices and set them out together on a small plate.
- Start to cook the rice so it’s ready when everything else is.
- Put the oil in your pan and add the garlic and switch the hob to high. Cooking the garlic in cold oil as it warms up stops it tasting bitter. Just let it sizzle for a few moments and be careful not to let it go brown and burn.
- Add the courgettes, turmeric and cumin and just fry them off in the oil for a few moments.
- Add the chilli, ginger, tomatoes and lemon juice.
- Stir to mix and simmer for a few minutes to evaporate off the liquid so you are left with a thick sauce.
- Add the raw prawns, they will look pink 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.
- Remove from the heat and serve with plain basmati rice.
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