This is a side dish for curries. This idea is that the coolness of the yoghurt and the cucumber will counteract the hotness of the curry and so it does - much more effectively than cold drinks.
|2 oz (50 g) peeled cucumber|
|5 oz (150 g) natural yoghurt|
|1 spring onion, finely chopped|
|½ clove garlic, crushed|
|salt and freshly milled black pepper|
|2 pinches of cayenne pepper|
|1 pinch of cumin seeds|
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First slice the cucumber thinly, then cut the slices in half, put into a basin and sprinkle with salt. Leave it for an hour, by which time a lot of the liquid will have been drawn out of it, so drain off the liquid and dry the cucumber in some kitchen paper.
Now combine the cucumber, yoghurt, spring onion and garlic, mixing them thoroughly. Season with salt and freshly milled pepper. Pour the mixture into a serving bowl, sprinkle with cayenne and cumin, cover and chill thoroughly before serving.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._
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