Curry Courgette 'Meatballs'

| A vegetarian treat adapted from the cooking of Madhur Jaffrey. |courgette tomatoes| 500g courgettes washed trimmed and grated 1 green chilli finely chopped 3 tablespoon onion finely chopped 2 tablespoon fresh corriander chopped 45g flour oil for frying 2 onions finely chopped 1/4 teaspoon turmeric pinch of cayene pepper 1 teaspoon ground cumin 2 teaspoon ground corriander 250g tomatoes peeled and finely chopped 250 ml single cream 1/2 teaspoon ground roasted cumin 1/4 teaspoon salt 1/2 teaspoon fresh ginger finely grated 1/2 teaspoon garam masala | Put the grated courgette in a colander over a bowl and sprinkle with salt set aside for half an hour. Squeeze as much liquid as possible out of the courgette with your hands. Reserve the liquid for the sauce. In another bowl mix the courgette chilli 3 tbsp onion grated ginger and 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 a plate lined with kitchen paper. Set aside. Fry the remaining onion in 4 tablespoons oil until they start 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 reserved courgette liquid and simmer for 15 minutes. Add the cream garam masala ground roasted cumin and salt to taste. Stir and then add the meatballs back to the pan simmering gently for another 5 minutes. Spooning the sauce over the balls but don't stir or the balls will fall apart. Serve immediately with rice or bread of your choice. |60.00 minutes|4|Food.com