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. |