Urap panggang sayur - baked courgettes with s
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Onion, sliced finely | |
| 4 | Garlic cloves, sliced finely | |
| ½ | teaspoon | Cayenne pepper |
| 1 | teaspoon | Ground coriander |
| 1 | teaspoon | Shrimp paste |
| 7 | tablespoons | Desiccated coconut |
| ½ | pint | Water |
| 1 | tablespoon | Tomato puree |
| 1 | teaspoon | Salt |
| 1½ | pounds | Courgettes, thinly sliced |
Directions
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.
Serves 4-6