Every year when I see the round green or yellow zucchini, they are simply irresistible that I have to buy a few. they are ideal for farci (stuffed). I came up this idea of stuffing with this Nepalese minced pork curry which I came across years ago in The Australian Women's Weekly, New Curries and have adapted accordingly. This curry is not spicy in the way that it's even kids friendly and when every one sees the round zucchinis placing in front of them, they will all smile and say wow! You can use the normal medium zucchinis of course, work as well. It's one of the dishes that keep my hubby will ask me to make from time to time. —Janet's Kitchen Lab
round or normal medium sized zucchinis
yellow mustard seeds
garlic clove (crushed)
fresh grated ginger
finely chopped onion
fresh coriander, coarsely chopped
mint leaves, coarsely chopped
Cooking oil e.g. olive oil or grapeseed oil
In This Recipe
Wash the zucchinis and trim of the ends. Cut the zucchinis tops and keep them for use as a cover, scoop out the seeds with a spoon. Rub the inside and outside of the zucchinis with olive oil. Set aside.
Toast the pine nuts by tossing them in a small pan at medium high heat until they turn golden brown. Transfer the nuts to a small bowl and set aside.
Heat a little oil in a pan, add in the mustard seeds, cumin seeds and coriander seeds, stir fry for about 2 mins., when the seeds start popping, add in the cumin, turmeric, and garam masala and stir fry for another 2 mins until you smell the fragrance from the spices.
Add the garlic, ginger and onion to the curry mix, sauté until the onion becomes translucent.
Add in the minced pork and continue to stir fry. Pour in the water, bring to boil and turn to medium heat and simmer for about 15 mins., until the water is evaporated. In the meantime, preheat the over at 350F.
Season the minced pork with a little salt and stir in the pine nuts, coriander and mint. Turn off the heat.
Spoon the pork curry into the zucchinis, place them in a baking tray and bake in the middle rack for about 15 mins.
Serve with steamed plain rice and lime wedges. Alternatively, you can mix in camargue (red rice)