Clean the prawns: separate the head and remove the intestine. Keep the heads aside.
Cut the courgette into small cubes.
Put a pan with oil on medium-high heat. When it is hot, add the Nigella seeds and wait until sizzling.
Then add the prawn heads and sauté for a few seconds so that they release all the flavour and remove them.
Add the onion and fry until golden. Add turmeric, red chilli powder with a little splash of water so they do not burn.
Fry for a few seconds. Add the chopped courgettes and the salt. Sauté for a few seconds and add half a glass (about 100ml) of water.
Cover and cook for 10 minutes or until the courgettes are tender.
Add the clean prawns and mix. Cook them for two-three minutes or until the prawns are pink and plump.
Turn off the heat. Add freshly chopped coriander leaves, mix, and cover again.
Rest for 5 minutes and then serve with hot rice.