Summary

Ingredients

• 1 kg cucumber (outdoors)
• 2 cloves garlic)
• 3 onion (s), red
• 2 teaspoons mustard seeds
• 1 pinch turmeric, ground
• 1 tablespoon curry, mild
• sea-salt
• 500 ml coconut milk, thin
• 500 ml coconut milk, thick
• coconut

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Instructions

1. Wash and peel the cucumbers, remove the seeds if necessary and cut into thick slices. Peel and finely chop the garlic. Peel the onions and cut into fine rings. Put the cucumber, garlic, onions, mustard seeds, turmeric, curry, salt and the thin coconut milk in a saucepan, stir and bring everything to a boil. Let the cucumber curry cook over low heat for 10 to 15 minutes. Add the thick coconut milk, bring to the boil, season the curry again if necessary and decorate with fresh coconut wedges as desired.
2. Serve with a rice of your choice, potatoes or flatbread.