Toasted coconut gives this quick, fragrant curry a wonderful ‘cooked on the open fire’ taste, and also acts as a thickening agent.
Peel the cucumbers and cut them in half lengthways. Remove the seeds, then cut on the diagonal into slices about 2 cm (¾ inch) thick. Set aside.
Place the coconut, cardamom pods, chilli powder, coriander and cumin in a small heavy-based frying pan and shake over low heat for 8–10 minutes, or until the coconut is dark golden.
Transfer the mixture to a saucepan, along with the cucumber. Stir in the remaining ingredients and simmer over medium heat for 7 minutes, or until the cucumber is tender and the sauce has thickened.
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