Starters & Light meals
Baby marrows with curried coconut sauce
4
Easy
20 minutes
20 minutes“This is an easy recipe to make ahead of time and serve at room temperature. It's also versatile enough for you to add your favourite greens, from fine beans to sugar snaps.”
Wine/Spirit Pairing
De Morgenzon DMZ Pinot Noir
Ingredients
Method
- 12 large baby marrows, thinly sliced
- 12 mint leaves, sliced chiffonade
- pineapple, thinly sliced, for serving (optional)
- red chilli, chopped, for serving (optional)
- lime juice, for serving (optional) For the curried coconut dressing, whisk:
- 1 t each Woolworths fresh crushed garlic, ginger, and turmeric
- 2 t fish sauce
- 1 T palm sugar
- 3 T rice vinegar
- ½ cup coconut milk
- 1 t sesame oil
Method
Ingredients
1. Chargrill the baby marrow on both sides on a hot griddle pan – you might need a bit of oil if it sticks.
2. Place on a platter, drizzle over the dressing and scatter over the mint.
3. Toss the pineapple with the chilli and lime juice, and serve with the baby marrow.
Cook's note: Serve with grilled fish or seared, peeled prawns tossed in curry paste. You could swap the baby marrow for chargrilled purple sprouting Tenderstem broccoli.
Photographs: Jan Ras
Food assistants: Nicola Naude and Marizen Smit
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