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Home Dish Calabacín Curry with Eastern Spices

Calabacín Curry with Eastern Spices

Name: How to cook Calabacín Curry with Eastern Spices - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Calabacín Curry with Eastern Spices

The courgette is a variety of summer squash in the gourd family that is harvested when immature while the rind is still tender and edible. Squash has its origins in the Americas and was brought to the Mediterranean around 500 years ago. However, the cylindrical summer squash that we know and love today was not developed until the latter half of the 19th century by growers in Northern Italy where it became known as ‘zucchini’. In France it adopted the name ‘courgette’ and in Spain ‘calabacín’. Though the marrow has been in England for at least two centuries, the courgette didn’t get a mention until the 1960s. ‘Zephyr’ is a hybrid cultivar that has yellow crookneck, delicata and acorn squash in its ancestry and so has a few quirks – some fruit have crooks and the first fruits to develop on the plants are sometimes yellow with green stripes. It does look rather odd as it, unusually, has a pale green tip at the blossom end as though it has been dipped in paint! The fruit is firm with a mild nutty flavour and holds together well in a sauce.

Ingredient

Food ration :

4 servings

Cooking time :

40 minutes

1 tsp

freshly ground black pepper

green cardamom pods, bashed

300 ml

coconut milk

1/2

lime, zest and juice

3 cm

piece ginger, peeled

1 tsp

ground turmeric

1 tsp

ground ginger

1 tsp

sea salt flakes

1 tsp

ground coriander

1 tsp

cumin seeds

1 tsp

coriander seeds

400 g

cherry tomatoes

large onion

1 tbsp

palm sugar

225 g

(2) zephyr courgettes

2 tsp

fennel seeds

600 g

fillet of hake or other white firm fish (optional)

5 cloves

garlic, peeled

Kaffir Lime leaves

birds eye chillies

500 ml

vegetable stock

1 tsp

hot chilli powder

1 tsp

ground cumin

Cooking instructions

* Step 1

Fish curry: Mix the coconut milk, lime zest and juice, ginger, turmeric, black pepper and salt in a bowl. Add the hake and coat with the marinade. Cover and place in the fridge.

* Step 2

Toasted spice: Lightly bash the cardamom pods then place in a small tawa or frying pan with the fennel, coriander and cumin seeds. Gently toast until the aromas have released. Remove the outer paper covering from the cardamom pods then place with the remaining spices in a grinder and grind into powder.

* Step 3

Curry sauce: Chop the tomatoes in two then place half in a large food processer with the onion, garlic, ginger, lime leaves, chillies, coconut milk and stock and blend until smooth. Add the toasted spices then blend again until smooth.

* Step 4

Pour the curry sauce into a shallow saucepan and place over a medium heat. Add the dry spices, lime zest and juice, palm sugar then stir, cover and cook for 30 minutes until the sauce has reduced and thickened.

* Step 5

Cut the courgettes into large chunks and add to the sauce with the remaining tomatoes. Check the seasoning adding a little salt or lime juice as required.

* Step 6

Remove the fish from the marinade and sear skin side down in a dry pan for 5 minutes. Remove the fish and place flesh side down in the sauce. Pour any remaining marinade into the curry sauce. Cover and cook the fish for 5-8 minutes depending on the thickness of the fish until the fish is opaque and flakes easily. Scatter with the coriander leaves and serve with rice.