Creamy Zucchini-Seafood Casserole
Zucchini is in season and is the freshest local ingredient that you can find in the market. Today I am going to share with you a East Indian recipe that pairs seafood with zucchini fruit, flowers and leaves.
Ingredients
Crabmeat
Shelled prawns
Diced Zucchini
Chopped Zucchini Flowers
Chopped Zucchini Leaves
Coconut Milk
Slitted Green chili
Cayenne Pepper
Mustard Seeds
Sliced Onions
Cilantro leaves
Garlic Paste
Ginger Paste
Turmeric Powder
Cumin Powder
Coriander Powder
Cinnamon Powder
Salt
Mustard Oil
Method
1. Sear the seafood and zucchini fruit and keep aside.
2. Heat oil in a wok and add mustard seeds, sliced onions and turmeric powder.
3. Fry until the onions are transluscent and add ginger-garlic paste, cayenne pepper, cumin and coriander powder. Fry the spice and paste mixture for 15 minutes stirring continuously.
4. Line a microwave-proof oven with oil and add the seafood, zucchini fruit, flowers, leaves, the spice-paste mixture, salt, slitted green chilies, cilantro leaves and coconut milk.
5. Mix them together and cook them in microwave for 15 minutes.
6. Serve the seafood-zucchini casserole with rice.
