Prawns with zucchini

Prawns with zucchini

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

This dish of prawns with zucchini has a hint of spice and the clean pure flavours of Bengal. Serve simply with steamed basmati rice. If you feel like spoiling yourself, this is a lovely recipe to downsize and make for just one person.

Ingredients

Quantity Ingredient
500g small or medium raw prawns, shelled and deveined
2 teaspoons turmeric, plus an extra pinch
1/2-1 teaspoon salt, plus an extra pinch
1 tablespoon mustard oil
1 tablespoon Ginger paste
2 green chillies
8 small zucchini or green marrow, peeled and diced, (see note)

Method

  1. Put the prawns in a large bowl. Sprinkle with 2 teaspoons of the turmeric and ½–1 teaspoon of the salt and toss to thoroughly coat the prawns.
  2. Heat the mustard oil in a wok or large frying pan over a medium heat. When it is smoking, cook the ginger paste and chillies for about 30 seconds, stirring continuously. Add the prawns and cook, stirring occasionally, until translucent – about 5 minutes for small prawns and 8 minutes for medium prawns.
  3. Stir in the zucchini or green marrow with the extra turmeric and salt. Reduce the heat to low, cover and cook for about 10 minutes, or until the zucchini is soft. Serve hot.

Note:

  • This recipe requires a total of 300 g of diced zucchini or green marrow.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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