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
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Cucumber Raita
- Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios
- Tunisian Aubergine Salad with Coriander and Yoghurt
Go fresh with Tefal Fresh Express!
21 May 2013 23:06
20 May 2013 21:15
21 May 2013 13:50
|Food and travel||
20 Apr 2013 08:44
21 May 2013 09:22
|Can Anyone Help?||
Cleaning Computer Keys
21 May 2013 18:20
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
STOP PRESS !!
21 May 2013 19:42