Go Back
Print Recipe

Round Zucchini White Curry

Small round zucchini's in an unroasted spice gravy
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Sri Lankan
Keyword: white curry, zucchini
Servings: 4
Author: Paul van Reyk

Equipment

  • Bamboo skewer or thin metal skewer or fork
  • Kitchen knife
  • Tablespoon (tbsp)
  • Teaspoon (tsp)
  • Spice grinder or coffee bean grinder or mortar and pestle
  • Measuring jug
  • Saucepan
  • Wooden spoon

Ingredients

  • 8 small round zucchinis
  • 50 gms onion or shallot
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin seeds
  • 1/2 tbsp fennel seeds
  • 1/4 tbsp fenugreek seeds
  • 1 tsp turmeric
  • 1 clove garlic
  • 1 sprig curry leaves
  • 1 or 2 green or red chillies
  • 1 tsp black mustard seeds
  • 1 stick cinnamon (about 8 - 10 cm long)
  • 500 mls thick coconut milk
  • 1 lime
  • 1 pinch salt
  • 4 tbsp vegetable oil

Instructions

  • Prick the 8 small round zucchinis all over with the bamboo skewer (or metal skewer or fork). This is to let a little of the curry gravy to seep into the zucchini as they cook. Set them aside.
  • Grind the 1 tbsp coriander seeds, 1/2 tbsp cumin seeds, 1/2 tbsp fennel seeds and 1/4 tbsp fenugreek as fine as you can. Use a mortar and pestle. a fit-for-purpose spice grinder or a coffee been grinder.
  • Chop the 50 gms onion or shallot into small pieces.
  • Chop the 1 or 2 green or red chillies into small pieces.
  • Make the 500 ml coconut milk by mixing 4 tablespoons of powdered coconut milk in 500 ml hot water. If using canned coconut milk mix 2 tablespoons in the hot water.
  • Pour the oil in the saucepan and let it heat up a little.
  • Add the onion or shallot and cook them till they soften.
  • Add the mustard seed, garlic, chilli and turmeric.
  • Strip the leaves from the curry leaf sprig and add them to the pan.
  • Add the ground spices.
  • Add the cinnamon stick.
  • Fry this all up for a minute or two, moving it around gently with the wooden spoon.
  • Add the coconut milk.
  • Add a pinch of salt.
  • Bring the gravy to a simmer and let it simmer for 5 minutes.
  • Add the zucchini. If the gravy doesn't cover the zucchini that's fine. You can turn them over half way through the cooking.
  • Cook on a gentle heat for 30 mines or until the zucchini skin can easily be pierced by the skewer of fork.
  • Just before serving squeeze the lime over the zucchini and gravy.