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A different way to serve courgettes

Submitted by Molly 11 June 2009

Lovely as an accompaniment to sea food or any curry dish.



350g smallish courgettes; 1 1/4 tsp salt; 5tbsp vegetable oil; 6 garlic cloves peeled and finely chopped; 75g finely chopped fresh corander; 1 fresh green chilli finely chopped; 1/4 tsp cayenne pepper; 1/2 tsp ground turmeric; 1 1/2 tsp ground cumin; 1/2 400g can tomatoes chopped plus 120 ml of their liquid; 1 tsp finely grated fresh ginger; 1 tbsl lemon juice.,If using about 350g peeled prawns or other shellfish or white fish chopped into small pieces.


Wash courgettes and trim ends. Cut into thin rounds and place into a bowl. Cover with 1tsp salt and leave for about 30 mins. Then drain and pat dry with kitchen paper.
Heat the oil in a wide saucepan over a medium heat. When hot, add chopped garlic. Stir and fry but do not let the garlic brown. Pour in the courgettes and all the other ingredients, except the sea food, if using. Stir to mix and bring to a simmer. Cover, reduce heat to low and cook gently until courgettes are done, about 10 minutes. If using seafood add after about 5 minutes. Remove lid, turn heat to medium and boil away any excess liquid so you are left with a thick sauce.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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