Cucumber Curry Recipe
 Served
hot, this unusual curry is good with fish dishes and can also be served
cold with cooked meats. The mustard seeds used extensively in Indian
cooking are black and not yellow (which are ground and used to prepare
English mustard). They are always fried to release their sweet aroma and
flavor.
Ingredients: (Serves 4-6)
120 ml/4 fl oz/½ cup water
115 g/4 oz creamed coconut
2.5 ml/½ teaspoon turmeric
5 ml/1 teaspoon sugar
1 large cucumber, cut into small pieces
1 large red bell pepper, cut into small
pieces
50 g/2 oz/½ cup salted peanuts, crushed
60 ml/4 tablespoons vegetable oil
2 dried red chilies
5 ml/1 teaspoon cumin seeds
5 ml/1 teaspoon mustard seeds
4-6 curry leaves
4 garlic cloves, crushed
Salt to taste
A few whole salted peanuts, to garnish
Method:
Bring the water to the boil in a heavy pan
and add the creamed coconut, turmeric, sugar and salt. Simmer until the
coconut dissolves and the mixture becomes a smooth, thick sauce. Add the
cucumber, red pepper and crushed peanuts and simmer for about 5 minutes.
Transfer to a heatproof serving dish and keep hot.
Heat the oil in a karahi, wok or frying pan.
Fry the chilies and cumin with the mustard seeds until they start to pop.
Reduce the heat, add the curry leaves and garlic and fry for 2 minutes.
Pour over the cucumber mixture and stir well. Garnish with whole peanuts
and serve hot.
Happy Cooking,
Carol |
