| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 3 | tb | Olive oil |
| 1 | Onion, sliced finely | |
| 4 | Garlic cloves, sliced finely | |
| 1/2 | ts | Cayenne pepper |
| 1 | ts | Ground coriander |
| 1 | ts | Shrimp paste |
| 7 | tb | Desiccated coconut |
| 1/2 | pt | Water |
| 1 | tb | Tomato puree |
| 1 | ts | Salt |
| 1 1/2 | lb | Courgettes, thinly sliced |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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