South-east Asian Squash Curry
ready in 45 min.
Open the coconut and reserve the coconut water. Remove the flesh, peel and grate around 150 g | 2 cups.
Mix together the squash and onions. Line a bowl (one that will fit in a large bamboo steamer) with a piece of banana leaf. Add the squash and onion mixture and scatter over the grated coconut. Mix together the coconut water, sugar and fish sauce and drizzle over the squash.
Place the bowl in the steamer basket, cover and cook over boiling water for 20-25 minutes. Remove from the steamer and serve.