Guest guest Posted September 11, 2008 Report Share Posted September 11, 2008 Cucumber Curry 1/2 cup water 4 ozs. creamed coconut 1/2 teaspoon turmeric 1 teaspoon sugar 1 large cucumber, cut into small pieces 1 large red bell pepper, cut into small pieces 1/2 cup salted peanuts, crushed 4 tablespoons vegetable oil 2 dried red chilies 1 teaspoon cumin seeds 1 teaspoon mustard seeds 4 to 6 curry leaves 4 garlic cloves, crushed salt to taste a few whole salted peanuts, to garnish 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. Serves 4 to 6. Quote Link to comment Share on other sites More sharing options...
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