Exotic Egg and Cucumber Salad with Coconut and Yogurt Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

Oriental flavours, such as ginger, cardamom and coconut, combine well with more conventional ingredients to make tasty and original salads. This is a lovely light salad, with a subtly flavoured spicy sauce. It is especially good when accompanied by hot steamed or boiled new potatoes for an informal lunch.


  • 2 fresh red or green chillies
  • 2.5cm (1-inch) piece of fresh


Cut the chillies open under running water, discard the seeds and stem and chop the flesh up roughly. Put the chilli, ginger, garlic and crushed cardamom into a saucepan with the milk and a sprinkling of salt. Bring this to the boil and simmer very gently, stirring now and then, for 10 minutes. Remove the pan from the heat. Stir in the coconut milk powder or crumbled creamed coconut, and stir we