‘Images and recipes from Lands of the Curry Leaf by Peter Kuruvita, Mur-doch Books, RRP $49.99Recipe Photography by Let's Cook That Book

PIPINNA VYANJANA

Cook Time 35 minutes | Serves 6

CUCUMBER CURRY Recipe by Peter Kuruvita

Ingredients Method

REGION Sri Lanka | DIFFICULTY EasyToasted coconut gives this quick, fragrant curry a wonderful ‘cooked on the open fire’ taste, and also acts as a thickening agent.

3 large telegraph (long) cucumbers, or 2 white cucumbers 2 tablespoons grated fresh coconut3 green cardamom pods1 teaspoon chilli powder1 teaspoon ground coriander ½ teaspoon ground cumin ½ onion, finely chopped1 fresh curry leaf sprig, leaves picked½ teaspoon fennel seeds2cm (¾ inch) piece of cinnamon stick ¼ teaspoon ground turmeric 2 small Indian green chillies, finely chopped150ml (5 fl oz) coconut milk

Peel the cucumbers and cut them in half lengthways. Remove the seeds, then cut on the diagonal into slices about 2 cm (¾ inch) thick. Set aside.

Place the coconut, cardamom pods, chilli powder, coriander and cumin in a small heavy-based frying pan and shake over low heat for 8–10 minutes, or until the coconut is dark golden.

Transfer the mixture to a saucepan, along with the cucumber. Stir in the remaining ingredients and simmer over medium heat for 7 minutes, or until the cucumber is tender and the sauce has thickened.

Serve immediately.

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