Cucumber Curry with Ground Mustard

This Sri Lankan Cucumber Curry is a delightful blend of fresh, cooling cucumbers and warm, aromatic spices simmered in creamy coconut milk. A unique and lesser-known dish, it showcases the incredible versatility of cucumbers, transforming them into a flavorful, comforting curry. Perfect for pairing with rice or flatbreads, this curry is light, vibrant, and packed with the bold flavors of Sri Lanka. Whether you’re exploring new cuisines or looking for a refreshing addition to your meal, this recipe is sure to impress.

Ingredients:

• 400g Lebanese cucumbers, cut into bite-sized pieces

• 1 medium red onion, sliced

• 2 small green chilies, sliced

• 3 cloves garlic, sliced

• 1 sprig curry leaves

• 1-inch piece pandan leaf

• 1-inch piece Sri Lankan cinnamon

• 8-10 fenugreek seeds

• 1/2 tsp turmeric

• 1 tsp black pepper

• 3 tsp ground mustard powder (or roasted coconut)

• 400ml thick coconut milk

• Salt to taste

• Juice of 1 small lime

Method:

Begin by preparing the cucumbers, washing them thoroughly, and cutting them into bite-sized pieces. Set aside.

Heat a small amount of oil in a medium-sized saucepan over medium heat. Add the sliced garlic, red onion, curry leaves, pandan leaf, Sri Lankan cinnamon, and fenugreek seeds. Sauté until the onions soften and the mixture becomes aromatic.

Stir in the turmeric, black pepper, and ground mustard powder (or roasted coconut). Let the spices cook for about 30 seconds to release their flavors.

Add the cucumbers and sliced green chilies to the saucepan, tossing them in the spice mixture until evenly coated.

Pour in the thick coconut milk and stir well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pan and cook for 5-7 minutes, or until the cucumbers are tender but still hold their shape.

Season with salt to taste and stir in the juice of one small lime. Adjust the seasoning if needed. Remove from heat and allow the curry to rest for a few minutes to let the flavours meld:

This curry is cooling and creamy and it is perfect served with a spicy coconut sambol, fish dishes and anything with a good chili hit