Cucumber Coconut Milk Curry (from Bangladesh)

Reviewers suggest you may want to go a little lighter on the spices. A good idea would be to mix up all the ground spices well, then use about half or 3/4 of the mix for the recipe. Save the extra spice mix to sprinkle on roasted veggies like okra or squash!

Ingredients

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 to taste

Directions

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.

Submitted by Tony, Tucson CSA