Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  60      grams         desiccated coconut
 250      gram          courgettes -- washed and roughly
                        -- chopped
 315      milliliter    water
     1/2  teaspoon      salt
   1      tsp           tamarind concentrate or 1tbsp
                        -- lime juice
   1                    fresh green chilli -- seeded and chopped
   1      1/2 inch      cub  root ginger -- peeled and roughly
                        -- chopped
   1      small         clov  garlic -- peeled
  25      grams         coriander leaves including the tender
                        -- stalks

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.