Exotic Egg and Cucumber Salad

Name: Exotic Egg and Cucumber Salad
Yield: Serves 4
Ingredients: 6 large eggs; 100 g/4 oz whole-milk yoghurt; 2 fresh red chillies; good handful fresh coriander; 2 cloves garlic; 5 cardamom pods; 300 ml/½ pint milk; 2 rounded tablespoons coconut milk powder; 2.5 cm/1 in piece fresh ginger; salt; ½ cucumber

Preparation info

Serves
4

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

With its spice-scented sauce of yoghurt and coconut milk, this is an especially good way of serving cold eggs. Accompanied by fresh bread and new potatoes it makes a delicious light lunch.

Ingredients

2.5 cm/1 in piece fresh ginger
2 cloves garlic

Lunch
Vegetarian
Gluten-free

Method

Peel the ginger and garlic and chop finely. Crush the cardamom pods and put them into a saucepan with the ginger, garlic and milk. Sprinkle with salt. Bring to the boil, bubble gently for 2 minutes, then remove from the heat, stir in the coconut milk powder until dissolved and leave to cool.

Meanwhile, put the eggs in a saucepan of water, bring to the boil, then bubble for 1 minute. Rem