3 Zucchini, cut into shrimp-sized pieces
1 1/4 tsp salt
2 tbsps vegetable oil
6 cloves of garlic, finely chopped
1 large handful of chopped cilantro
1 green chilli, finely chopped (seeds in for the heat)
1/2 tsp ground turmeric
1 1/2 tsp ground cumin (best to freshly grind whole cumin seeds)
1/4 tsp cayenne pepper
7oz diced tomatoes with their juices
1/2" freshly grated root ginger
1 tbsp lemon juice
1 lb raw, deveined shrimp
Put the zucchini pieces in a bowl and sprinkle 1/4 tsp of salt over them. Toss to mix.
Heat the oil in a wide saucepan over medium heat. Add the chopped garlic and stir-fry till medium brown. Put in the zucchini, tomatoes, cilantro, chilli, turmeric, cumin, cayenne pepper, lemon juice and the remaining 1 tsp of salt (as these all go in together, you can combine them all in a bowl beforehand so everything is very quick to finish off). Stir and bring to a simmer. Add the shrimp and stir again. Cover and cook for 3 minutes till shrimp are pink and opaque throughout. Remove lid and boil away excess liquid to leave a thick sauce.
Serves 4