This recipe is an old one that I got from Good Food Magazine last Summer, and had
forgotten about until fancying a prawn curry the other day!!
It is great for using up a glut of courgettes...and is a lighter, Summery curry...this recipe serves 2, but is easily doubled...
It uses quite a few store cupboard items and starts off in the great way of pan frying the nice thick discs of courgette in a tiny bit of oil in order to colour them and add that chargrilled flavour to the dish...Once they are done, pop them into a bowl and set to one side, but don't wipe the pan of oil, you'll be using it for your spices in a bit...You will need about 500g of courgettes for this, so about 4-5 decent sized ones...
...then you turn your attention to the sauce base...into the pan that you just fried your courgettes, add 1/2tsp cumin seeds and fry for a few seconds...then add in a finely chopped red chilli (deseeded), 6 (yes really 6!!) crushed garlic cloves, 2Tbsp finely chopped or grated fresh ginger, 1tsp ground coriander and 1/4tsp turmeric...stir and cook for a few minutes...into that add a tin of chopped tomatoes and stir until combined...let this cook for a few minutes...
...add in a little (150ml) stock (I used chicken, the recipe says veg, but we prefer the chicken flavour)...and then pop in the griddled courgettes...
...stir to coat in the tomato sauce...
...you need to make sure your prawns (250g raw king prawns) are deveined before they are added to the curry...
...then add in the prawns and a decent handful of chopped fresh coriander...
...cook until the prawns turn pink...taste and season if needed...
...and serve on a bed of simply steamed or boiled rice...as always we prefer basmati in our house...
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