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Cucumber Curry - Using our Cooking Cucumber Brocade

Published: 31st January 2022

Cucumber Curry recipe

Serves 2-3


  • 1 cooking cucumber, peeled (Brocade)
  • 1tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp chilli powder
  • 1/2 tsp ground turmeric
  • 400ml of coconut milk
  • 200ml vegetable stock
  • 2 small green chillies, finely chopped
  • 1 piece of cinnamon, 2cm long, broken in half or Ground cinnamon
  • 2 small onions, finely chopped
  • 8 curry leaves, fresh is best but use dried if they're difficult to find
  • 1/2 tsp dill
  • 50ml of sunflower oil
  • salt
  • Basmati rice
  • 2 tbsp pilau rice seasoning (optional)


  • Dry Roast the spices – fennel seeds -coriander seeds & cumin seeds in a pan until golden and the beautiful aromatic come through then grind with a pestle & mortar to a powder. Mix the turmeric and the chili powder to it.
  • Slice the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds. Cut the cucumber on the angle into 1.5cm slices
  • In a pan, fry the cucumber with oil and season. Cook until golden for 8 -10 minutes on a low heat, add all the freshly ground spices, then add the coconut milk and vegetable stock, simmer together for 10 minutes, until cucumber is just tender
  • In a separate pan, cook the basmati rice until cooked to your taste, add the pilau rice seasoning (optional)
  • Heat the sunflower oil in a separate pan and, once hot, add the chopped onions, chopped red chillies & curry leaves . Fry over a medium heat for 5 minutes until the onions are golden, add the dill ,pour over the cucumber mix into the pan to finish off to a curry consistency.

To serve in a dish with the rice & enjoy!

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