Boh Pik Dipemp (Aceh Ridged Gourd With Coconut)

1. 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. 2

   RIDGE GOURD: remove the hard spines by running a sharp knife down the side of the gourd.

3. 3

   Cut the gourd to 2cm thickness, place in bowl, sprinkle a teaspoon of salt.

4. 4

   Set to one side.

5. 5

   PASTE: Grind finely the coriander seeds, fresh turmeric, fresh ginger, shallots, garlic, tamarind pulp, chillies, and the coconut scrapings.

6. 6

   COMBINE: Add the paste and the coconut-milk to the bowl of ridge gourd and mix.

7. 7

   COOK: In a wok, heat 2 tablespoons of oil, and fry the extra asian shallot for a few seconds.

8. 8

   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.

9. 9

   (Or if using courgette then until just cooked.)

10. 10

    Add more salt if needed.

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    SERVE: This dish is served with boiled rice and is nice with kerupuk (prawn crackers).

* Per serving · 4 servings · Values may vary.