- Serves 2 - Ready in 40 minutes -
*uses up 3 medium courgettes*
Gather together…
1 tbsp of rapeseed oil or sunflower oil.
2 cloves of garlic, peeled and finely chopped (or use 2 tsp lazy garlic).
3 medium courgettes, washed with ends sliced off, cut into 1/2 cm rounds and then each round cut again into 4 smaller triangular chunks.
1 tsp curry powder.
¼ tsp chili flakes.
1 tsp (equivalent) of finely grated fresh / frozen ginger (I always keep a chunk of fresh ginger in the freezer, if it's frozen there is no need to peel it before finely grating).
1 tin (400g) chopped tomatoes.
Zest and juice of one lemon (finely grate the zest off before halving and juicing the lemon).
Orzo pasta, dried, 1/2 cup (100g on the scales).
160 g medium/large, raw prawns.
2 large handfuls Coriander, freshly chopped (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
Serve with…
2 tbsp plain yoghurt per person (or more for those who find the dish too spicy).
Get cooking…
1. Pre-heat the oven to 180 C (160 C fan) or gas mark 4.
2. Put the 1 tbsp of oil in a large, lidded, oven-proof pan and add the 2 cloves of finely chopped garlic, the triangular pieces from 3 courgettes and the 1 tsp of curry powder. Soften for 10 minutes over a low heat, with the lid on. Stir every few minutes.
3. Boil a half-full kettle of water.
4. To the pan add the 1/4 tsp of chili flakes, the 1 tsp of grated ginger, the 400g tin of tomatoes and the lemon zest and juice from one lemon, stir well.
5. Add the 1/2 cup of (uncooked) orzo pasta and 1 cup (250 ml) of boiling water, bring the pan to the boil over a medium heat.
6. Put the the pan (with the lid on) in the oven for 10 minutes.
7. Temporarily remove the pan from the oven (be careful, the lid will be very hot!) and stir well.
8. Add the 160g of raw prawns to the pan, replace the lid and put the pan back into the oven, for a final 10 minutes.
9. Stir in the 2 large handfuls of fresh Coriander and serve with yoghurt on the side.
Adapted from a Pigeon Cottage adaptation of an early Madhur Jaffrey recipe. I've turned down the cooking temperature (so it is less likely to burn) and put everything into one pot (to reduce washing up). I use Orzo pasta instead of rice.