TROMBETTA COURGETTE KIRI HODI WITH DOM FERNANDO, PARADISE SOHO

A gentle, coconut milk curry

Serves 1

Ingredients

400ml coconut milk
200g Trombetta courgettes (100g sliced for sauce, 100g ribboned for the top of the curry)
100g Grezzina courgettes (50g sliced for sauce, 50g ribonned for the top of the curry)
200g Green Baby Spinach
50g Tropea Onions - chopped
10g garlic - chopped
15g ginger
15g lemongrass - chopped
30g Raf or Marinda Winter Tomatoes
5g green chilli
2g whole dried red chilli
3g curry leaves
A pinch of salt
1 cinnamon stick
10 cardamom pods
1/4 tsp fenugreek seeds
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1.5gps turmeric powder
Lime juice/ salt to season

Method

1. Fry the fenugreek seeds with the garlic, onions, ginger, tomato and green chilli for a couple of minutes until browned.

2. Add coriander seeds, cumin seeds, turmeric, cardamom, cinnamon and lemongrass and sauté for a couple more minutes.

3. Then add the sliced Trombetta and Grezzina Courgettes, followed by green baby spinach.

4. Add coconut milk, salt and bring to the boil which should take a few minutes.

5. Add lime juice, turn off the heat and then blend into a light sauce.

6. Blanch the Trombetta and Grezzina Courgette ribbons for a couple of minutes in boiling water, then dry and char under a grill.

7. Plate up courgette kiri hodi. Top with charred courgette ribbons.