serves
4
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 12 small green zucchini, cut in half lengthwise
- 2 tbsp vegetable oil
- sea salt and black pepper, to taste
Tamarind sauce
- 2 tbsp vegetable oil
- 2 small red onions, finely chopped
- 8 garlic cloves, finely chopped
- 3 small green chillies, finely chopped
- 2 tbsp fresh curry leaves
- 100 g brown sugar
- 300 ml tamarind puree
- 1 tsp ground cumin
- 2 tsp sea salt
- 4 ripe tomatoes, seeded and diced
- ½ cup coriander leaves
Instructions
- Preheat a barbecue or chargrill pan over high heat.
- Brush the zucchini halves with the oil and season with salt and pepper. Cook the zucchini, cut–side down for 2-3 minutes or until lightly charred, then turn and cook the other side until al dente.
- Meanwhile, for the tamarind sauce, heat a large frying pan over medium heat until hot. Add the oil, then the onion, garlic and chillies and cook until beginning to colour. Add the curry leaves and fry for 1 minute or until wilted.
- Add the sugar, tamarind, cumin and salt and simmer gently for 1-2 minutes. Stir in the diced tomato, then taste and adjust the seasoning if necessary – there should be an equal balance of sweet, sour and salty flavours. Add the grilled zucchini, stir to coat thoroughly, then simmer for another 2-3 minutes. Tear over the coriander leaves and serve hot.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
