Cucumber yoghurt salad with nigella

Name: Cucumber yoghurt salad with nigella
Cuisine: Australian
Ingredients: 1 small red onion, diced; ½ teaspoon cumin seeds; 500 ml thick plain yoghurt; 2 small cucumbers, seeded and diced; 1 teaspoon fish sauce; 2 teaspoons nigella seeds; ¼ cup chopped coriander leaves

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

This is my version of the well-known Indian salad raita. Serve it with hot curries, fried pastries, tandoori-cooked meats or spiced fish — the yoghurt and spices are beautifully cooling on the palate.

Ingredients

½ teaspoon cumin seeds
500 ml thick plain yoghurt
2 small

Oceania
Asia
India
Australia
Fish course
Pescatarian
Gluten-free
Spicy

Method

Dry-roast cumin seeds over gentle heat until fragrant.
Cool, then grind to a fine powder.
Mix all ingredients in a bowl, then taste and adjust seasoning if necessary.
Sprinkle a few extra nigella seeds on top to serve, if desired.