1 Cut courgettes in half (accross) then slice in to thin, 1/2 cm, lengths, chop coriander, grate ginger, measure spices
2 Heat a 10cm pool of oil in medium high heat, crush garlic into pan and fry gently until golden brown
3 Add all ingredients to pan except prawns and coriander bring to simmer
4 Add prawns and coriander simmer for 3 minutes, turn up heat and boil away a little of the liquid so that the sauce is thick
5 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