1. COCONUT PROCESS: Scrape the half coconut and make a weak coconut-milk by adding half a cup of water to the scraping, taking a handful of coconut-scaping in your hand and then squeezing it out through a fine sieve, keep both the coconut-milk and the scrapings. 2. RIDGE GOURD: remove the hard spines by running a sharp knife down the side of the gourd. Cut the gourd to 2cm thickness, place in bowl, sprinkle a teaspoon of salt. Set to one side. 3. PASTE: Grind finely the coriander seeds, fresh turmeric, fresh ginger, shallots, garlic, tamarind pulp, chillies, and the coconut scrapings. 4. COMBINE: Add the paste and the coconut-milk to the bowl of ridge gourd and mix. 5. COOK: In a wok, heat 2 tablespoons of oil, and fry the extra asian shallot for a few seconds. Then add to the wok the prepared gourd in spices, and cook over a medium heat to reduce the liquid back to a thick 'curry' and until the outside of the gourd just begins to lose it's hardness. (Or if using courgette then until just cooked.) Add more salt if needed. 6. SERVE: This dish is served with boiled rice and is nice with kerupuk (prawn crackers). ---------------------------------------------------------------------------
Nutrition
Ingredients
