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Baked Courgettes with Coconut |
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Preparation time:
15 minutes
Cooking time:
15 minutes
Serves:
6
Calories:
205
(per serving)
Fat:
18
g (per serving)
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Ingredients
3 tbsp olive oil
1 onion, sliced finely
4 garlic cloves, sliced finely
3 large red chillies, deseeded and sliced thinly diagonally, or ½ x 5ml spoon chilli powder
1 tsp ground coriander
1 tsp shrimp paste, optional
100g/4 oz desiccated coconut
300ml/10 fl oz water
1 tbsp tomato puree
1 tsp salt
750g/Iib 10oz courgettes, sliced thinly
Preheat the oven to 180°C, 350°F, gas mark 4.
Heat the oil in a wok or a large shallow saucepan, and fry the onion, garlic, chillies and coriander, stirring continuously, for 2 minutes.
Add the rest of the ingredients, except the courgettes. Let this simmer for 3 minutes, stirring occasionally.
At the end of this time almost all the water will have been absorbed by the desiccated coconut. Reserve about 4 tablespoons of this coconut mixture.
Add the courgettes to the remainder, stir and turn them around for 1 to 2 minutes so that they are all well coated.
Transfer the whole lot to an overproof or gratin dish, level off the top with a fork, and spread the reserved coconut evenly over it. Bake, uncovered, for 15 minutes.
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