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PrintCUCUMBER CURRY
Served hot, this unusual curry is good with fish dishes. It is also good when served cold with cooked meats.
Serves :
6
Preparation Method :
- Bring the water to 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 chillies 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.
INGREDIENTS
- 120 ml water
- 150 grams creamed coconut
- ½ teaspoon ground turmeric
- 1 teaspoon sugar
- 1 large cucumber, cut into small pieces
- 1 large red (bell) pepper, cut into small pieces
- 50 grams salted peanuts, crushed
- 4 tablespoons Cooking oil
- 2 dried red chillies
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 4-6 curry leaves
- 4 garlic cloves, crushed salt
- A few whole salted peanuts, to garnish
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