Peel onion, garlic and ginger. Cut onion into half rings, garlic and ginger into fine cubes. Heat 3 tablespoons of oil. Fry onion, garlic and ginger in it. Add cumin, coriander, turmeric, chilli powder and fennel seed and sauté briefly.
Add tomatoes with juice and coconut cream. Mash tomatoes with a fork. Bring to the boil and let it thicken for about 10 minutes. Season to taste with salt. Clean and wash the zucchini and cut them in half lengthwise.
Heat the remaining oil in a large frying pan. Fry the zucchini in it with the cut surface facing down at low heat for about 5 minutes. Season with salt. Arrange zucchini and sauce. Sprinkle with paprika and grated coconut.
Garnish with parsley.