Curried dudhi with courgette and coconut

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By: Frank Bordoni

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This recipe is classed as easy

Rating 3.23 / 5 (26 votes)

Prep time:
15 min
Cook time:
20 min

Cook up a tasty vegetarian curry with Frank Bordoni's quick, simple recipe, which uses the marrow-like Indian vegetable, dudhi


1. First prepare the curry spice mix. Grind the cumin and coriander in a pestle and mortar. Mix the ground spices with the garlic, onion and chilli. 2. Heat the sunflower oil in a large frying pan. Add the spice mixture and fry until fragrant. 3. .Add the dudhi and courgettes and cook for a further 5 minutes. 4. Pour over the coconut milk and bring to the boil. Season with salt and freshly ground pepper and simmer for about 8-10 minutes until the vegetables are cooked and tender, then throw in the Thai basil. 5. Place an uncooked poppadom on an upside down cup and cook in the microwave for 1 minute. Remove and allow to cool. Repeat until you have 4 poppadom 'baskets'. Spoon the curry into the baskets and serve straight away.


  • 1 tbsp sunflower oil
  • 450 g dudhi, peeled, seeded and cut into chunks
  • 3 courgettes, cut into chunks
  • 175 ml tinned coconut milk, low fat
  • 1 pinches black pepper
  • 4 poppadoms, uncooked
  • 1 handfuls Thai basil

For the spice curry mix

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Latest Comment


I'm really sorry but I found this recipe to be a bit bland, the only saving grace was the poppadoms.

SarahM91348 SarahM91348  Posted 02 Mar 2012 6:58 PM