Cucumber with coconut
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Creamed coconut |
| 150 | millilitres | Hot water |
| ½ | teaspoon | Turmeric |
| ½ | Dried chilli soaked in warm water | |
| ½ | teaspoon | Cumin seeds |
| 1 | Garlic clove; crushed | |
| 2 | tablespoons | Oil |
| 1 | large | Cucumber; diced |
Directions
The spiciness of chilli, the flavours of garlic and cumin are the oriental tastes for this rich and creamy way of cooking cucumber.
Dissolve the creamed coconut in a jug of hot water, and stir in the turmeric. Fry the chilli, cumin seeds and crushed garlic in the oil for 2-3 minutes, then toss the prepared cucumber into the pan.
Stir-fry for a minute or so. Pour the coconut milk in and heat through. Simmer for 5 minutes and it is ready to serve.
Copyright Rosamond Richardson 1996 Meal-Master format courtesy of Karen Mintzias
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