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Cucumber Curry

Gemmaby Gemma, 1 yr, 3 m ago in Recipes
Comments | Tags: Box News, recipe, summer season, cucumbers, Local

I found this in a recent ‘Delicious’ food magazine and my mind immediately went to Matt our Sheffield Organic Grower, who’s been bringing us his lovely mini (and not so mini) cucumbers recently and who have really benefitted from the improved weather! I definitely will be giving this a go….

Ingredients

  • Mini Cucumber Curry with Raita
  • Serves 2-4
  • Cooking time 1 hour and can be cooked 24 hours in advance and kept covered in the fridge
  • 500g mini cucumbers sliced into the thickness of a £1 coin
  • Vegetable oil for frying
  • ½ tsp cumin seeds
  • 12 curry leaves (fresh or dried)
  • 1 large onion finely chopped
  • ½ tsp chilli powder
  • ½ tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 2 garlic cloves, crushed
  • 2.5 cm fresh ginger, finely grated
  • 2 green chillies, halved lengthways
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp sugar
  • 24 cherry tomatoes, halved
  • Rice and indian breads to serve

For the Cucumber Raita

  • ½ small cucumber, deseeded and coarsely grated
  • 250 ml greek yoghurtMatt's Mini's
  • 125 ml single cream
  • 1 small carrot
  • ½ red pepper, coarsely grated
  • ½ yellow pepper, coarsely grated
  • ½ green chilli, finely chopped
  • 2 spring onions, finely chopped
  • ¼ tsp sugar
  • ¼ tsp roasted cumin seeds (optional)
  • Handful fresh coriander, finely chopped plus extra to serve
  • ¼ tsp ground black pepper
     

Instructions

 

  1. Put the cucumber rounds into a medium bowl, sprinkle with salt and leave for 30 mins
  2. For the raita, line a sieve a clean cloth/muslin and add the grated cucumber. Press out any excess water. Put the yogurt into the bowl and whisk in the cream. Mix in all the raita ingredients (including the cumin seeds if using) along with a pinch of salt, then chill.
  3. After the 30 mins salting time, pour a glug of oil in a large deep frying pan, set over a medium heat and add the cumin seeds, curry leaves and chopped onion. Fry for 5-7 mins until the onion turns golden brown.
  4. Add the ground and fresh spices, lemon juice, sugar and tomatoes to the pan with a pinch of salt, then cook for 5 mins more. Rinse the cucumber rounds, add to the pan and cook on a medium heat, stirring occasionally for 20 mins or until the cucumbers have softened.
  5. Sprinkle with fresh coriander and serve with the raita, plus rice and Indian breads
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