Prawns with Vegetables

Almost a one-pot meal, this colorful combination of seafood, eggplant, peppers, and zucchini would go well with steamed rice.

INGREDIENTS:

3 tbsp. vegetable oil 2 onions, chopped 1 tsp. Garlic Paste 1 tsp. Ginger Paste 2 fresh green chilies, deseeded and chopped 2 tbsp. ground coriander 2 tsp. paprika 1 tsp. ground fennel 1 tsp. ground turmeric 2 eggplant, diced

2 zucchini, diced 2 green peppers, deseeded and diced 400 g/14 oz. canned tomatoes 2 tbsp lemon juice 300 ml/10 fl. oz. canned coconut milk 600 g/1 lb. oz. raw tiger prawns, peeled and deveined fresh coriander sprigs, to garnish freshly cooked rice

DIRECTION:

1. Heat vegetable oil in a large, heavy-based saucepan or flameproof casserole. Add some onions and cook over a low heat, stirring occasionally for 10 minutes, or until golden.
2. Add the Garlic Paste, Ginger Paste and chopped chilies and cook, stirring constantly for 2 minutes.
3. Stir in the coriander, paprika, ground fennel and turmeric and cook, stirring constantly for another 5 minutes.
4. Add the eggplant, zucchini and green peppers and cook, stirring frequently for 3 minutes.
5. Add the tomatoes (including the juice), lemon juice and coconut milk. Season with salt to taste. Bring to boil, stirring constantly, then cover and simmer gently for 25 minutes.
6. Add the prawns, stir, and cover the saucepan and simmer for another 10 minutes, or until the prawns have changed color. Serve immediately  with freshly cooked rice, and garnish with coriander.