Yield: 4 Servings
|3 tablespoons||Olive oil|
|1 \N||Onion, sliced finely|
|4 \N||Garlic cloves, sliced finely|
|½ teaspoon||Cayenne pepper|
|1 teaspoon||Ground coriander|
|1 teaspoon||Shrimp paste|
|7 tablespoons||Desiccated coconut|
|1 tablespoon||Tomato puree|
|1½ pounds||Courgettes, thinly sliced|
Preheat the oven to 180 C/350 F/ Gm 4. Heat the oil in a work or a large shallow saucepan, and fry the onion, garlic, chillies and coriander, stirring continuously, for 2 min.s. Add the rest of the ingredients, except the courgettes. Let this simmer for 3 min.s, stirring occasionally. At the end of this time almost all the water will have been absorbed by the desiccated coconut. Reserve about 4 tbsp of this coconut mixture. Add the courgettes to the to the remainder, stir and turn them around for 1-2 min.s so that they are all well coated. Transfer the whole lot to an ovenproof or gratin dish, level off the top with a fork, and spread the reserved coconut evenly over it. Then bake uncovered, for 15 min.s. Serve hot with a main course.
Preparation time: 15 min.s + 15 min.s cooking.