Indian Batter Mix For Zucchini Aubergines And Prawns Recipes

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.

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.

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.