Preparation:
Put coconut, courgette and water in a karahi, wok or saucepan and place over a high heat.
Bring to the boil, reduce heat to low, cover the pan and simmer for 5 minutes.
Add salt and tamarind and stir until tamarind is dissolved. Remove from heat and allow the ingredients to cool.
Puree the courgette mixture with the remaining ingredients in a food processor until smooth. |
