- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 500g courgettes, thickly sliced
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- ½ tsp cumin seeds
- 2 tbsp ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 6 garlic cloves, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground coriander
- ¼ tsp ground turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 500g tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 150ml hot vegetable stock
- 225g pack raw peeled frozen jumbo prawn, thawed
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- ½ small bunch coriander, roughly chopped
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.