Yield: 4 Servings
Measure | Ingredient |
---|---|
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 |
½ pint | Water |
1 tablespoon | Tomato puree |
1 teaspoon | Salt |
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.
Serves 4-6