Boh Pik Dipemp (aceh Ridged Gourd With Coconut)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 1 teaspoon coriander seed
• 1 teaspoon fresh turmeric
• 1 1/4 teaspoons fresh ginger
• 3 shallots
• 1 garlic clove
• 1 -2 tablespoon tamarind pulp
• 5 red chilies
• 5 hot red chili peppers
• 1/2 fresh coconut, scraped
• 3 -4 medium ridge gourd or 4 -6 courgettes
• 2 tablespoons oil (for frying)
• 1 shallot
• salt

Recipe

• 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).