Zuchinni Archives - freespiritfood

Zuchinni in Coconut Milk Curry Sauce

Inspired by the delicious, light “Kari Sayur” or vegetable curry side dishes which accompany most Balinese meals, this is a simple, quick side dish alongside Balinese Pork or just eat the whole bowl as a main course!

This version is very simple but comes close to the real deal using basic ingredients which are easy to get outside of Bali.

Ingredients:

1-2 eschallots (small red onion) finely diced

2-3 cloves of garlic

2 small red chillies

2 tablespoons of vegetable oil

1/4 cup coconut milk

1 tablespoon of fish sauce

1/4 teaspoon turmeric powder

1/4 cup water

2-3 zuchinnis cut into medium size chunks

Salt to taste

Method:

Pound together garlic and chillies to create a paste or if easier just use a garlic press and finely chop the chillies.
Finely dice the eschallots or red onion
Heat oil over medium heat, add onion and cook slowly until soft and transparent about 5 minutes
Add garlic and chillies, turmeric powder and cook for about 1 minute, then add coconut milk, zuchinni, salt, fish sauce and water…bring to boil and simmer slowly until zuchinni is tender. You might need to add more coconut milk and/or water as you want the end result to be soupy and not dry.
Serve as a delicious side dish to anything, but great with Balinese Pork and jasmine rice.

February 1, 2025

Shanthini1 Comment

#Zuchinni and corn #fritters #spicy #lowcarb

These fritters turned out light and fluffy and are quite filling. I spiced them up with the addition of chilli powder and cummin, but you could skip that if you like.

I also threw in some finely chopped coriander and this could be replaced by parsley or skipped altogether.

Also if you want to make these really low carb then increase the amount of almond meal.

Great for an easy dinner for 2 – lovely with avocado salad – with lots leftover for breakfast the next day or to share with friends at the office as I did.

Ingredients:

1 cup self-raising flour

1 cup almond meal

2 eggs beaten

3 spring onions, white part only, finely chopped

2 Zuchinni grated finely

1 can (400g) sweet corn kernels drained

1/2 cup grated cheddar

1 cup of milk

1/4 cup melted butter

Handful of parsley or coriander finely chopped

1/3 teaspoon chilli powder or paprika

1/2 teaspoon cummin powder

2 tablespoons sugar

Salt and pepper

Oil for pan frying

Method

1. Grate Zuchinni, drain corn kernels, finely chop coriander and spring onion

Mix flour, almond meal, sugar, salt, cummin and chilli powder in a large bowl

2. In a seperate bowl beat eggs, add Zuchinni, cheese, corn, coriander, spring onions and mix through, add milk and melted butter and mix through.

3. Mix wet ingredients into dry ingredients until well combined.

4. Heat 2 tablespoons of oil in a non-stick pan and add 1.1.5 tablespoons of mixture and spread a little. Cook over medium high heat until sealed and golden brown on bottom side, flip carefully to cook on other side and cooked through. Allow to cool, Darin on kitchen paper towel.