Boh Pik Dipemp (Aceh Ridged Gourd With Coconut)

Ingredients

• 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

Directions

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

3. 3

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

4. 4

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

5. 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. 6

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