A mild and soothing Sri Lankan curry from Meera Sodha.
Ingredients
- 2 tbsp rapeseed oil
- 10 fresh curry leaves
- 1 brown onion peeled and finely chopped
- 2 garlic cloves peeled and finely sliced
- 1 stick lemongrass bashed and bruised
- 1 green finger chilli very finely chopped
- 1 stick cinnamon
- 2 cucumbers,cut in half lengthways,seeds removed and the rest cut into 1.5cm-wide half-moons (500g prepared weight)
- 100 g cashew nuts roasted and unsalted
- ½ tsp ground turmeric
- 1 tsp fine sea salt
- 1 x 400ml tin coconut milk
- ½-1 tbsp lime juice plus wedges of lime, to serve, to taste
Servings:
Instructions
- Heat the oil in a pan over a medium heat and, once hot, add the curry leaves and leave them to crackle and pop for a minute. Add the onion, turn down the heat to low and sweat the onion for 10 minutes, until soft.
- Stir in the garlic, lemongrass, chilli and cinnamon, and cook for another five minutes, to soften.
- Now add the cucumber, cashews, turmeric and salt, stir-fry for two minutes, then add the coconut milk and stir.
- Bring to a simmer and cook until the cucumber is tender (but not soft) and its flesh slightly translucent – this should take about eight or so minutes; add more water, if need be, to thin out the sauce.
- Take off the heat, add lime juice to taste and serve in a shallow serving bowl with freshly steamed or boiled rice and lime wedges for squeezing over at the table.
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