Cucumber Curry - Using our Cooking Cucumber Brocade

Cucumber Curry recipe

Serves 2-3

Ingredients:

• 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)

Method:

• 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!