Zucchini with coconut cream

Instructions

1. 1

   Melt the coconut cream by gradually adding a little hot water.

2. 2

   You should obtain 2 cups of cream when it is melted.

3. 3

   Lightly toast the coriander and cumin seeds on a griddle, then let them cool.

4. 4

   Grind them in a mortar with the chopped onion, turmeric powder, and red chili powder.

5. 5

   Boil one cup of coconut cream and add the onion paste and bay leaves to it.

6. 6

   Stir continuously during cooking.

7. 7

   The cream must be fully absorbed by the onion paste.

8. 8

   Incorporate the contents of the second cup of cream gradually, each time the mixture gets too thick.

9. 9

   Add a dash of water only if necessary.

10. 10

    Simmer over very low heat for 2 to 3 minutes and set aside.

11. 11

    Wash the zucchini and dry them well.

12. 12

    Cut them into small pieces.

13. 13

    Heat the butter in a sauté pan with rounded bottom and sauté the zucchini pieces until they are nicely golden.

14. 14

    Reduce heat, remove the diced bits from the butter and drain on absorbent paper.

15. 15

    Place the spiced cream in the same pan over low heat and stir it.

16. 16

    Increase the heat to medium and let the mixture simmer for 5 minutes without stopping to stir.

17. 17

    Add the fried zucchini just before serving.