September 13, 2006
Cucumber Coconut Milk Curry (from Bangladesh)
Contributed by Tony, TCSA
1/2 teaspoon whole cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon chile powder
1 tablespoon ghee or butter
1 onion, chopped
1 or 2 cucumbers, seeds removed, and scooped out in little balls (or cubed)
1 16-ounce can coconut milk
1 cardamom pod
1 1-inch cinnamon segment
1 bay leaf
2 cups water
salt
Heat ghee or butter in large skillet and saute cumin seeds and onion in it until onion is slightly caramelized.
Make a curry powder by mixing together the ground spices (turmeric, coriander, cumin and chile powder) and add to the onion mix. Fry the curry powder in the onion mix for 5 minutes or so.
Add 1 cup of water. Reduce until mixture develops a pasty texture.
Add cucumber and saute for 5 more minutes.
Add the coconut milk, 1 cup of water, the cardamom, cinnamon segment and bay leaf. Reduce further until the mixture thickens to creamy consistency (10 to 20 minutes)
Add salt to taste.
Serve with rice.