Indian Food Recipes Menu - Sweet & sour Zucchini

Sweet & sour Zucchini

Sweet & sour Zucchini

1lb 2oz/500g zucchini

3 tbsp olive oil

1 lager garlic clove, finely chopped

3 tbsp water

6-8 anchovy fillets, canned or salted

3 tbsp pine nuts

3 tbsp raisins

Salt and pepper

Fresh flatleaf parsley sprigs, go garnish

Cut the zucchini into long thin strips. Heat the oil in a large heavy-bottom skillet over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes.

Add the zucchini and cook, stirring frequently, until they just begin to turn brown. Add the vinegar and water. Reduce the heat and simmer for 10 minutes.

Meanwhile, drain the anchovies, if canned, or rinse if they are salted. Coarsely chop, then use the back of a wooden spoon to mash them to a past.

Stir the anchovies, pine nuts, and raisins into the skillet. Increase the heat and stir until the zucchini are coated in a thin sauce and are tender. Taste and adjust the seasoning, remembering that the anchovies are very salty.

Either serve immediately or let cool completely, then serve at room temperature. To serve, garnish with parsley springs.

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