Prawns Curry with Zucchini & Baby Potatoes

1. Parboil the Potatoes: Bring a pot of salted water to a boil. Add the baby potatoes and cook for 8–10 minutes, until just tender. Drain and set aside.

2.  Cook the Prawns: Heat 1 tablespoon olive oil in a wide pan over medium heat. Season the prawns lightly with salt, pepper, and a pinch of Cajun seasoning. Add the prawns to the pan and cook for 1–2 minutes per side, just until pink. Remove and set aside.

3. Build the Curry Base: In the same pan, add the remaining olive oil. Add the green onions and sauté for 2–3 minutes until soft and fragrant. Stir in the ginger & garlic paste and cook for 1 minute. Add paprika, cumin, and remaining Cajun seasoning. Stir well to bloom the spices.

4.  Add Vegetables: Add the zucchini and cherry tomatoes, cooking for 3–4 minutes until slightly softened. Stir in the parboiled baby potatoes and season with salt and pepper.

5. Create the Sauce: Lower the heat and gently stir in the whipped soft cheese, allowing it to melt into a creamy, lightly tangy sauce. Add a small splash of water if needed to loosen the curry.

6. Finish the Curry: Return the prawns to the pan and simmer gently for 2–3 minutes, just until warmed through. Finish with fresh lime juice and adjust seasoning to taste. 

Serving:

♦ Garnish generously with fresh coriander.

♦ Serve hot with steamed rice, flatbread, or crusty bread to soak up the sauce.

Tips:

♦ Whipped soft cheese adds richness without overpowering the spices.

♦ Zucchini keeps the curry light and fresh.

♦ Lime at the end lifts the entire dish and balances the creaminess beautifully