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Prep 10 mins
Cook 10 mins
Out in the village near Bireuen in Aceh, Indonesia, this is one of my favorite recipies the my neighbour taught me. It is also nice to use this 'pemp' spice paste with a medly of green eggplants and pea-eggplants. Spices in Aceh are ground on a flat grind stone, which achieves a very finely ground paste. Using a mortar and pestle, or a blender will have a less refined paste.
- 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.
- 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.
- PASTE: Grind finely the coriander seeds, fresh turmeric, fresh ginger, shallots, garlic, tamarind pulp, chillies, and the coconut scrapings.
- COMBINE: Add the paste and the coconut-milk to the bowl of ridge gourd and mix.
- 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.
- SERVE: This dish is served with boiled rice and is nice with kerupuk (prawn crackers).