Cucumber curry from Serendip by Peter Kuruvita

Ingredients

• 1 sprig fresh curry leaves, leaves picked
• 2 tablespoons grated fresh coconut
• 1 large telegraph (long), 2 white or 3 Lebanese (short) cucumbers
• 1 teaspoon ground coriander
• 1 teaspoon chilli powder
• 2 cm (¾ in) piece cinnamon stick
• ½ teaspoon fennel seeds
• ½ onion, finely chopped
• 2 small green chillies, finely chopped
• ½ teaspoon ground cumin
• 150 ml (5 fl oz) coconut milk
• ¼ teaspoon ground turmeric