Cucumber curry from Serendip by Peter Kuruvita
This recipe uses the added boost of dry-roasted coconut which gives the curry a wonderful ‘cooked on the open fire’ taste and is also a thickening agent.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
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
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