I really went off courgette fritters when my Dad had a phase when he made courgette and sweet-corn ones all the time; we had an allotment and courgettes were our most successful crop so something had to be done with them. However, this recipe put them right back up there. These crisp yet filling (falafel-esque) courgette balls covered in creamy tomato-y sauce ranks in my top curry recipes- meat included. Make no mistake: this dish is a centre piece, not a veg accompaniment. Rice, naan and a fresh salad will complement its luxurious sauce nicely. I make double the amount of courgette and the original amount of sauce. I give the recipe in the original quantities. If you find you have too much you can enjoy it with something else the next day when it’s even better!
Balls
3 tablespoons chopped onion
Oil
500g grated courgette
1 green chilli finely chopped
1 teaspoon grated ginger
2 tablespoons parseley or fresh coriander
45g gram (chickpea) flour (Sainsbury sells it)
Sauce
2 onions chopped so add on the onions in the balls and do them together
1 teaspoon turmeric
1 teaspoon ground cumin
Cayenne to taste at least ½ teaspoon
2 teaspoons ground coriander
A tin of tomatoes
150ml double cream
½ teaspoon garam marsala
Salt
-Grate the courgettes and put them in a colander with ½ teaspoon salt and let them drain for 30 mins. Then squeeze out as much water as you can, saving the water for the sauce.
-Fry up the onions, taking out the amount for the balls once soft but keep frying the ones for the sauce until they have a bit of colour. Then add the turmeric, cumin cayenne and coriander followed by the tomatoes and 250 mls of courgette juice. Simmer for 15 mins. Add cream and garam masala then season with salt.
-For the balls; mix the courgette with the ginger, chilli, coriander and gram flour and season. Make into little balls and fry until brown all over. Add to the sauce and simmer for 5 mins or so to finish cooking.
