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PrintCUCUMBER CURRY
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Boil the creamed coconut, turmeric, salt and sugar with water in a heavy pan.
- 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 warm serving dish.
- Heat the oil in a wok or frying pan. Fry the chillies and cumin with the mustard seeds until they start to splutter.
- Reduce the heat; add the curry leaves and garlic and fry for at least 2 minutes. Pour over the cucumber mixture and stir well. Garnish with whole peanuts and serve hot.
INGREDIENTS
- 150 grams creamed coconut
- 1 large cucumber, cut into small pieces
- 1 large red (bell) pepper, cut into small pieces
- 50 grams salted peanuts, crushed
- ½ teaspoon ground turmeric
- 1 teaspoon sugar
- 50 ml Cooking oil
- 2 dried red chillies
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 5 curry leaves
- 4 garlic cloves, crushed
- 150 ml water
- Salt, to taste
- A few whole salted peanuts, to garnish
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