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|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
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._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Dhal Curry
- Thai Fish Cakes with Cucumber Dipping Sauce - sponsored by Singha Beer
- Thai Green Curry with Chicken - sponsored by Singha Beer
Win an Induction Hob from Argos
Barbecue recipes: burgers, kebabs and the rest
23 Jul 2014 13:56
Shepherd's Pie with Cheese crusted Leeks
22 Jul 2014 08:52
|Food and travel||
Short break ideas
13 Jul 2014 08:31
16 Jul 2014 11:02
|Can Anyone Help?||
Square quiche tins
23 Jul 2014 00:34
17 Jul 2014 16:38
23 Jul 2014 10:44
03 Jul 2014 09:37