Indian Batter Mix For Zucchini Aubergines And Prawns Recipes

PRAWN & AUBERGINE CURRY

Steps:

• Heat the oil in a deep frying pan over a medium-high heat, and fry the aubergine with a pinch of salt for 5 mins until lightly golden. Stir in the chilli, ginger, turmeric and cumin, cook for another minute, then pour in the cherry tomatoes. Simmer for 10 mins until thickened.
• Stir in the prawns and simmer for 2-4 mins until pink. Remove from the heat, stir in the coconut yogurt, lime juice and coriander, then serve with the warmed rotis.

INDIAN BATTER MIX FOR ZUCCHINI, AUBERGINES AND PRAWNS

Steps:

• Preheat oven to 170°C.
• Mix the dry ingredients in a bowl, stir in the water to form a batter mixture.
• Heat oil in a shallow pan.
• Coat the zucchini, prawns or whatever with the batter, fry 2 minutes each side.
• Remove from pan, drain on kitchen paper, place in oven to keep warm while the rest of the zucchini is fried.
• Serve hot, or straight from the pan.

PRAWN (JUMBO SHRIMP) AND ZUCCHINI IN GORGONZOLA SAUCE

Steps:

• Heat oil in a large pan on medium high heat and add prawns. Cook for about a minute.
• Add the zucchini, garlic, and sherry and saute, stirring, for about 4 to 5 minutes until zucchini is crisp-tender and prawns cooked through.
• Over medium heat, melt butter in a small pan and heat the cream until steaming.
• Stir in the Gorgonzola cheese until it melts; add the nutmeg, salt and pepper (TASTE IT FIRST! It might be salty enough depending on the gorgonzola you use).
• Pour sauce over zucchini and prawns and serve immediately with a rice dish or with pasta.