Well we had a bit of a glut on courgettes this week (C picked up 3 from the ‘help yourself’ box not realising there were already 3 in our veg box) so courgettes may be a bit of a theme over the next few days.

One of my favourite courgette recipes is this gorgeous and super quick curry recipe. So quick that it keeps all the freshness of its many green elements which beautifully compliment the seawater and sweetness of the prawns. Thanks Madhur for a firm family favourite.

Now we just need to make sure the new house guest (a lost ginger cat who is residing with us until we can find his owner - long story) doesn’t get to the prawns before we do…

Ingredients
From Madhur Jaffrey’s Illustrated Indian Cookery (a cookbook with the powerful accolade of having heavily stained pages)

2 med courgettes
1/2 teaspoon salt
vegetable oil (groundnut is good)
3 cloves garlic
1/2 packet coriander
1 green chili
1/2 teaspoon turmeric
1 heaped teaspoon cumin
1/4 teaspoon cayenne
tin chopped tomatoes
2 inches ginger
1 tablespoon lemon

1 Cut courgettes lengthwise into 4 then each strip across into 3, chop coriander, grate ginger, measure spices
2 Heat a 20cm pool of oil in medium high heat, crush garlic into pan and fry gently until golden brown
3 Add all other 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