Monthly Archives: October 2017

King Prawns and Courgettes Masala


  • 1 red Kashmiri chilli
  • 2 tsp cumin seeds
  • 3-4 cloves
  • 5-6 black peppercorns
  • 2” stick of cinnamon
  • 2 petals star anise
  • 1 bay leaf
  • 3 cardamom pods, split open
  • 3 cloves garlic, chopped fine or crushed
  • 2” ginger, chopped fine
  • 1 tsp red chilli powder (optional, adjust as per required heat)
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 tsp turmeric powder
  • 8-10 curry leaves
  • 1 medium onion, thinly sliced
  • 1 medium tomato, chopped
  • 400g king prawns, shelled & deveined
  • 1 medium courgette, cut into quarters lengthwise then sliced 1/2” thickness
  • 2 tbsp coconut oil
  • Salt to taste


  • Heat the oil, then add the whole spices, curry leaves and Kashmiri chilli
  • When the spices start to release their aromas, turn the heat to medium and add the garlic. Don’t let it burn, just cook until it starts to turn golden.
  • Add the onions. Cook until the onions begin to brown. Keep stirring as you don’t want the onions to burn.
  • Add the tomatoes and cook for a few minutes until the tomatoes start to break down. Add a dash or two of water if needed to prevent the mix from sticking or burning.
  • Add the turmeric and powdered spices. And cook for a further few minutes.
  • Add the prawns, mix well and cook for a minute or so
  • Then add the courgettes, cover and cook for a couple of minutes on low heat. Then turn the heat up to high, and cook, stirring constantly for a few minutes until the prawns are cooked and the courgettes are still crunchy.
  • Add salt to taste.