Cucumber curry

Name: Cucumber curry
Yield: Serves 6
Cuisine: Sri Lanka
Ingredients: 2 cm (¾ in) piece cinnamon stick; 150 ml (5 fl oz) coconut milk; 1 sprig fresh curry leaves, leaves picked; ¼ teaspoon ground turmeric; 1 teaspoon ground coriander; 2 small green chillies, finely chopped; ½ teaspoon fennel seeds; 1 large telegraph (long), 2 white or 3 Lebanese (short) cucumbers; ½ onion, finely chopped; ½ teaspoon ground cumin; 1 teaspoon chilli powder; 2 tablespoons grated fresh coconut

Preparation info

Serves
6

Difficulty
Easy

Appears in

Serendip

By Peter Kuruvita

Published 2009

About

This recipe uses the added boost of dry-roasted coconut which gives the curry a wonderful ‘cooked on the open fire’ taste and is also a thickening agent.

Ingredients

1 large telegraph (long), 2 white or 3 Lebanese (short) cucumbers</

Asia
Sri Lanka
Main course
Spicy
Vegetarian
Gluten-free

Method

Peel the cucumbers, cut in half lengthways, remove the seeds, then cut on the diagonal into 2 cm (¾ in) slices.

Place the coconut, chilli powder, coriander and cumin in a small hea