Shrimp with Zucchini (Jhinga aur ghia)

source: Madhur Jaffrey
serves: 2-3 (we almost ate it all)


I highly recommend this one! 


3/4lb zucchini
1 1/4 tsp Salt
1 lb shrimp without shells
5 Tbsp vegetable oil
6 cloves of garlic, peeled and finely chopped
1 cup cilantro finely chopped
1 fresh hot green chili, finely chopped
½ tsp ground turmeric
1 ½ tsp ground cumin
¼ tsp cayenne pepper
3 small canned tomatoes, chopped plus ½ cup liquid from can
1 tsp peeled and grated ginger
1 tbsp lemon juice



Julienne the zucchini into 4-inch strips. Put the strips in a bowl and sprinkle them with 1/4 teaspoon salt. Mix and set aside for 30 to 40 minutes. Then drain and pat dry.
Put the shrimp on paper towels and dry.
Heat the oil in frying pan over medium-high heat. When hot, put in the garlic and fry until medium brown.
Add tomatoes and liquid and saute 4-5 minutes to reduce.
Add shrimp and zucchini. Stir and saute until shrimp turn opaque.
Add the coriander, chile, turmeric, cumin, cayenne, ginger, lemon juice and remaining teaspoon salt. Stir to mix and bring to a simmer. Cover, turn heat to low and simmer until shrimp is just done.
Serve with basmati rice.