Sue's Recipes and Other Stories

Cucumber and Cashew Curry (2-4)

Ingredients

2tbsp rapeseed oil
10 fresh curry leaves
1 brown onionpeeled and finely chopped
2 garlic clovespeeled and finely sliced
1 stick lemongrassbashed and bruised
1 green finger chillivery finely chopped
1 stick cinnamon
2 cucumbers,cut in half lengthways,seeds removed and the rest cut into 1.5cm-wide half-moons (500g prepared weight)
100g cashew nutsroasted and unsalted
½tsp ground turmeric
1tsp fine sea salt
1x 400ml tin coconut milk
½-1tbsp lime juiceplus wedges of lime, to serve, to taste

Instructions

Heat the oil in a pan over a medium heat and, once hot, add the curry leaves and leave them to crackle and pop for a minute. Add the onion, turn down the heat to low and sweat the onion for 10 minutes, until soft.
Stir in the garlic, lemongrass, chilli and cinnamon, and cook for another five minutes, to soften.
Now add the cucumber, cashews, turmeric and salt, stir-fry for two minutes, then add the coconut milk and stir.
Bring to a simmer and cook until the cucumber is tender (but not soft) and its flesh slightly translucent – this should take about eight or so minutes; add more water, if need be, to thin out the sauce.
Take off the heat, add lime juice to taste and serve in a shallow serving bowl with freshly steamed or boiled rice and lime wedges for squeezing over at the table.