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Thia Baked Courgettes with Coconut (Urap Panggang Sayur)

ingredients

serves 10
2 kg sliced courgettes
100 g chopped onion
3 chopped cloves of garlic
3 crushed dried red chillies
2 tsp coriander powder
50 g shrimp paste
75 g desiccated coconut
25 g tomato puree
200 ml water

method

Sauté 100 g chopped onion, 3 chopped cloves of garlic and 3 crushed dried red chillies in oil; stir in 2 tsp coriander powder, then add 50 g shrimp paste, 75 g desiccated coconut and 25 g tomato puree and moisten with 200 ml water; cook and reduce slightly.

Place 2 kg sliced courgettes into a buttered and seasoned earthenware dish; add the sauce and bake at 180°C for 1 hour.

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