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Cucumber Curry

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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.

 

 

 

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