Madhur Jaffrey's courgette fritters

Serves: 6

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Total Time: 80

Prep Time: 30

Cook Time: 50

• FOR THE FRITTERS
• 3 medium courgettes (500g-600g)
• ½ tsp salt
• 1  hot green chilli, finely chopped
• 1 medium onion, finely chopped
• ½ tsp very finely grated ginger
• 2 tablespoon(s) coriander, finely chopped
• 50 gram(s) gram flour (found in health food shops)
• vegetable oil for deep-frying
• FOR THE SAUCE
• 5 tablespoon(s) the oil from frying
• 2 medium onions, finely chopped
• ¼ tsp ground turmeric
• 1 pinch(es) cayenne pepper
• 1 teaspoon(s) ground cumin seeds
• 2 teaspoon(s) ground coriander seeds
• 225 gram(s) tomatoes, peeled and finely chopped
• 250 ml single cream
• ½ tsp garam masala
• ½ tsp ground and roasted cumin seeds
• ¼ tsp salt

Method

1. Wash, trim and grate the courgettes. Put them in a bowl and sprinkle with the ½ teaspoon salt. Set aside for half an hour. Squeeze as much liquid as possible out of the courgettes, saving it for the sauce (Madhur Jaffrey squeezes handfuls between her palms. I wring them out in a loose-woven cloth). Dry off the bowl and put the courgettes back into it. Add the chopped chilli, chopped onion, grated ginger and fresh coriander. Sift the gram flour over this vegetable mixture. Mix together well and then form into 16 neat balls.
2. In a deep-frying pan or wok, heat about 4cm of oil over a medium flame (a wok should be 4cm deep at its centre). When hot, put in 5 or 6 balls, or as many as the pan will hold easily in one layer. Fry for about 1½ minutes, or until the balls turn a rich, reddish-brown colour. Turn the balls every now and then as they fry. Remove them with a slotted spoon when they are done and leave to drain on a plate lined with kitchen paper. Fry the rest of the mixture this way.
3. To make the sauce, remove 5 tbsp of the oil used in deep-frying and heat this in a 25cm frying pan or sauté pan. Heat the oil over a medium flame. When hot, put in the finely chopped onions. Stir and fry for 7-8 minutes or until the onions begin to turn brown at the edges. Take the pan off the fire for a couple of seconds and add the turmeric, cayenne, ground cumin and ground coriander. Stir once and then put the pan back on the fire. Stir for another five seconds and then add the tomatoes. Stir and fry on a medium heat for 5 minutes. Add the courgette juice (you need 250ml: if you have less, add some water). Bring to the boil. Cover, lower the heat and let the sauce simmer gently for 15 minutes. This much of the recipe may be prepared several hours ahead.
4. Add the cream, garam masala, ground roasted cumin and the salt. Mix well, bring to a simmer and cook for 1 minute. Now place the courgette balls in the pan. Spoon the sauce over them. Cover and simmer very gently for 6 to 7 minutes. The fritters turn very soft when cooked in the sauce, so handle them gently. Serve immediately.

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