April 16th, 2014
By Bal Arneson
Excerpted with permission from Bal's Spice Kitchen (Whitecap Books, 2013)
For the zucchini: In a non-stick skillet, heat the oil on medium-low. Sprinkle the ground cumin over the zucchini slices and pan-fry them until they are golden brown on both sides, about 4 minutes per side. Set aside.
For the sauce: Heat a skillet on medium-low and heat the oil. Cook the mild curry masala, ginger, coriander, cumin, fennel and cardamom for 1 minute, until the ginger is softened. Add the cilantro, coconut milk and green chili and cook until the coconut milk is heated and all the spices are infused, about 1 minute. Turn off the heat. Let the mixture cool. Pulse in a blender until smooth and well blended.
To serve, spoon Cilantro Coconut Sauce into a shallow bowl. Gently place zucchini slices on top. Serve with rice and grilled vegetables.