Last weekend my girls and I visited my dad who has been cooking his own meals these days. A highly skilled head chef, having run his own Indian and Bangladeshi restaurants for over 40 years in the UK, he would rather not be making his own meals at this stage in his life, but circumstances are such…
I try spend to the odd weekend with him and we end up cooking for each other 🥰 On this particular Saturday, he had prepared a spicy King prawn and courgette curry which, like everything he cooks, left us simply wanting more!
This one is dedicated to the Masterchef with the midas touch ❤️
Prep time: 10 mins
Cooking time: 45 min
Serves: 4
Ingredients
- 200 – 325g frozen uncooked King prawns in garlic & herb sauce
- 3 – 4 courgettes, sliced in uneven cubes
- 4 tbsp oil
- 1 large bayleaf
- 1 large onion, diced
- 1 tbsp ginger paste
- 1 tsp turmeric
- 1 tsp chilli powder (optional)
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1 – 2 tsp salt to taste
- 1 + 1/4 cup water
Method
- Heat the oil the oil gently and add the bay leaf.
- Stir in the onions, sprinkling a little of the salt. Cover and cook until soft and golden
- Stir in the ginger and cook for 30 seconds.
- Add all the dry spices and salt and saute for 30 seconds. Then add 1/4 cup water and continue cooking for another minute.
- Stir in the courgettes ensuring they are covered with the spices.
- Add the remaining water, stir and bring to boil. Then lower the heat, cover and cook for 30 minutes until courgettes are softened and cooked through, stirring once halway.
- Remove the lid and and stir in the prawns. Cover and cook for five minutes.
- Remove the lid again and simmer for another 5 mins to allow the gravy to thicken.
Serving suggestion: Top boiled Jasmine rice with a generous serving of curry for a deliciously satisfying meal.
