Preparation Time: 10 minutes
Cooking time: 10 minutes
Each serving contains:
Kcals: 240; g fat: 15; g saturated fat: 12
225g baby courgettes (zucchini)
40g coconut milk powder
175ml boiling water
½ teaspoon ground aniseed (saunf)
1 teaspoon grated fresh root ginger
½ teaspoon salt to taste (namak)
½ teaspoon crushed dried red chilies (lal mirch)
12-16 fresh or dried curry leaves (kadi patta)
225g peeled cooked king prawns
1 tablespoon lime juice (nimbu ka ras)
1tablespoon finely chopped fresh coriander leaves.
* Slit the courgettes lengthways in half and set aside.
* Blend the coconut milk powder with the boiling water and add the ground aniseed, ginger, salt and crushed chillies. Mix well.
* Put the courgettes in a wide shallow pan and add the blended coconut milk and the curry leaves. Place over medium-low heat, bring to slow simmer and cook, uncovered, for 5 minute.
* Add the prawns, cover and cook for 5 minutes. Stir in the lime juice and fresh coriander and remove from the heat. Serve at once.