Courgette 'Meatballs'

|Courgette 'meatballs'|courgette tomatoes|500g courgettes wash trim and grate1 green chilli finely chopped3 tablespoon onion finely chopped2 tablespoon fresh corriander chopped45g flour2 onions finely chopped0.25 teaspoon turmericpinch of cayene pepper1 teaspoon ground cumin2 teaspoon ground corriander250g tomatoes peeled and finely chopped250 ml single cream0.5 teaspoon ground roasted cumin0.25 teaspoon salt0.5 teaspoon fresh ginger finely grated0.5 teaspoon garam masala|Put the grated courgette in a colander over a bowl and sprinkle with salt set aside for half an hour. Then squeeze as much liquid as possible out of the courgette with your hands. (Save the liquid for the sauce). In a bowl mix the courgette chilli 3tbs onion grated ginger chopped corriander. Add the flour mix well and form into 16 balls or patties. In a deep pan or wok heat about 4cm of oil add the balls in a single layer. Do more than one batch if necessary. Turn and fry till golden brown remove with a slotted spoon and drain on kitchen paper. Fry the remaining onion in 4 tablespoons oil stir and fry till onion starts to brown at the edges add turmeric cayenne ground cumin and ground corriander. Stir and fry for a minute add the tomatoes and cook for 5 minutes on a medium heat. Add 250ml of the courgette liquid simmer for 15 minutes. Add the cream garam masala ground roasted cumin and salt to taste. Stir and then add the meatballs simmer gently for another 5 minutes spooning the sauce over the balls don't stir or the balls will fall apart. Serve immediately with rice or indian bread of your choice.|30.00 minutes|1|https://www.food.com/recipe/zucchini-meatballs-vegetarian-curry-madhur-jaffrey-3€¦