Heat the oil in a large wok and
stir-fry the courgettes for 5-6 mins
until softened. Lift from the pan with
a slotted spoon, leaving the oil behind.
Add the cumin seeds to the pan and
toast for a few secs, then add the ginger,
garlic, chilli and spices. Cook, stirring for
1-2 mins, then tip in the tomatoes and
cook for a few mins more.
Pour in the stock and simmer to
make a pulpy sauce, then add the
courgettes and prawns. Cook gently
until the prawns change from grey
to pink and the courgettes are tender,
but not too soft. Stir in most of the
coriander, saving some to sprinkle
over the top. Serve with basmati rice
and mango chutney, if you like.