Waste not, want not: Bottle gourd soup and prawn bafat

Back to the grind and getting home to a good hot meal is something I look forward to at the end of the day. But I do have days when my brain and actions don’t match- I cook up cravings in my head for which I don’t really have all the ingredients to.
And in that case, you’ve got to make due with what you’ve got!
This weeks leftover ingredients were as follows:

1. Half a bottle gourd

2. Two carrots

3. A pack of raw prawns

4. Leftover baffat masala
No matter what ingredients I have or don’t, three things you will always find in my kitchen is onions, garlic and ginger. An action I saw my mum undertake when I was younger and never quite understood. Until I started cooking for myself!

These miracle ingredients can help you cook anything!

And with these constants, I went on to cook my hot meal for the night.

1. Bottle gourd soup recipe

– peel and chop the bottle gourd and carrots into bite size pieces

– chop an onion and an inch of ginger

– toss everything into a sauce pan with some olive oil and a few pepper corns(I love the heat from pepper corns so I toss in quite a handful) and a pinch of coriander powder

-cover with a lid and cook for 10mins

– allow to cool and blitz into a fine paste

-Add half a glass of milk and stir until the paste and milk blend into a thick smooth soup

-Serve hot and enjoy!

2. Bafat prawns

– dry roast and blend dry red chilli, coriander seeds, cumin seeds, mustard seeds, black pepper corns, cloves and cinnamon

-Finely chopped onion, green chilies and garlic

– in a frying pan fry the onion and garlic with the dry spices and a small teaspoon of ghee

– add the prawns and a pinch of salt and cook

– serve with a squeeze of lime


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