Braised Cucumber Curry

Name: Braised Cucumber Curry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 Shallots; 1 Garlic clove; 2 cm ginger root; 100 g cherry tomatoes; 1 red chilli pepper; 800 g Gherkins; 3 TABLESPOONS Oil; 1 TABLESPOON black mustard seed; 5 Cardamom Capsules; 1/2 TEASPOON Sugar; 3 TABLESPOONS Curry Powder; 1 TABLESPOON Turmeric; 1 Cinnamon stick; 7-10 Tbsp Salt; 1 can(s) (400 ml) Coconut milk; 250 g Basmati Rice; 75 g Cashew nuts; 1/2 bunch Coriander; 7-10 Tbsp Juice of 1/2 lime

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Braised cucumbers are a classic summer vegetable. Crunchy and fresh they give this curry that special something.

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 Shallots
1 Garlic clove
2 cm ginger root
100 g cherry tomatoes
1 red chilli pepper
800 g Gherkins
3 TABLESPOONS Oil
1 TABLESPOON black mustard seed
5 Cardamom Capsules
1/2 TEASPOON Sugar
3 TABLESPOONS Curry Powder
1 TABLESPOON Turmeric
1 Cinnamon stick
7-10 Tbsp Salt
1 can(s) (400 ml) Coconut milk
250 g Basmati Rice
75 g Cashew nuts
1/2 bunch Coriander
7-10 Tbsp Juice of 1/2 lime

Directions

1
Peel and finely dice the shallots. Peel garlic and chop finely. Peel ginger and grate finely. Wash tomatoes, grate dry and cut into cubes. Clean the chillies, cut lengthwise, wash and remove the seeds.
2
Cut the pod into small pieces and cover about half of it and put it in a cool place. Peel and wash the cucumbers, cut them in half lengthwise and scrape out the core. Cut the cucumbers into slices about 0.5 cm thick.
3
Heat the oil in a wide saucepan. Stir-fry the mustard seed briefly while stirring. Add the garlic, shallots, ginger and chilli and fry until transparent. Press the cardamom and add with the tomatoes. Steam for about 1 minute while stirring.
4
Sprinkle with sugar, curry and turmeric, add cinnamon. Add 200 ml water. Season with salt and simmer at low heat for about 5 minutes. Add cucumber and coconut milk. Simmer for another 8-10 minutes.
5
Prepare rice in boiling salted water according to package instructions.
6
Meanwhile roast the cashew nuts in a pan without fat for 2-3 minutes. Let it cool down on a flat plate and chop it roughly. Wash coriander, shake dry, pluck off leaves and, except for a few for garnishing, chop coarsely.
7
Season curry with lime juice and salt. Arrange curry in deep bowls, add rice. Sprinkle cashews, chopped coriander and remaining chilli over rice and curry. Garnish with coriander leaves.