Exotic Egg and Cucumber Salad

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.


  • 2.5 cm/1 in piece fresh ginger
  • 2 cloves garlic
  • 5 cardamom pods
  • 300 ml/½ pint milk
  • 2 rounded tablespoons coconut milk powder
  • 6 large eggs
  • 100 g/4 oz whole-milk yoghurt
  • 2 fresh red chillies
  • good handful fresh coriander
  • ½ cucumber
  • salt


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. Remove from the heat and leave to cool in the water. When the coconut milk mixture is cold, strain it through a sieve into a mixing bowl and stir in the yoghurt. Cut the chillies open lengthways under running water, discard the seeds and stem and chop the flesh across in very thin strips. Roughly chop the coriander leaves, reserving a sprig or two for garnish. Then stir the chopped coriander leaves and chillies into the sauce. Peel the eggs and slice across in rounds. Peel the cucumber and cut into smallish cubes.

Arrange the egg slices and cucumber in a fairly shallow serving dish. Spoon the coconut and yoghurt mixture over the top, put a whole leaf or two of coriander in the centre and refrigerate until ready to serve.