Prawn & Courgette Curry

When it comes to simple Indian home cooking I really don't think you can beat Madhur Jaffrey. This take on her Prawn and Courgette Curry is not only delicious, it is quick and fuss free. Unlike other curries it does not need hours of blipping away so the components all keep a lovely freshness of flavour.  A great midweek supper, and even better the next day so make sure you save a bit for lunch!


To make the Prawn and Courgette Curry for four people you will need:

2 Medium Courgettes

200g Raw King Prawns

1/2 Tsp Salt (to taste)

Vegetable Oil (or any other flavouless oil)

1/2 Pack Fresh Coriander

1 Green Chili

1/2 Tsp Tumeric

1 Large Tsp Cumin

1/4 Tsp Cayenne

1 Tin Chopped Tomatos

2 Inches Ginger

A Squeeze of Lemon (about 1 Tbsp)

1. First, prep all the ingredients so they're all ready to pop into the pan when their time comes.

2. So...chop the courgettes into your preferred shape, I like a good jardinier (that's baton shape to you and I).

3. Chop up the chili. I like a good chili kick but if you don't want it to be too spicy then you can de seed them first.

4. Grate the ginger. Now you're ready to get cooking.

5. Get a heavy based pan on a medium to high heat and add a good slug of veg oil.

6. Once the oil has heated up add the powdered spices, cumin, cayenne, tumeric and salt to cook through for a minute or so. Then add the ginger and chili.

7. Next add the courgettes and stir so they are covered with the spices.

8. In go the tomatos, and ripped up coriander. Bring everything up to the boil and then turn down to a medium heat for 3 minutes.

9. Add the prawns and let the curry gently simmer for 4-5 minutes. Once the prawns have pinked up, take the pan off the heat. The last thing you want is over-cooked rubbery prawns, they really do not take long to cook.

10. Finally squeeze in the lemon juice and check the seasoning, adding a little more salt if needed.

There, I said is was quick and simple!