A spicy curry is the best thing to perk you up mid-winter! But I’m always craving something extra on the side to accompany the standard helping of rice – this cucumber relish is perfect! Its sweetness cuts through the heat of the curry whilst a little ginger and chilli ensures the spice of the curry isn’t diluted.
Wonderful with aromatic curries (recipe to follow), the dressing tastes brilliant when mingled with the spicy curry sauce.
Best made just before serving to keep the cucumber crunchy, it would also be great in an asian noodle salad.
1 Small Cucumber
1 tbsp Grated Ginger
1/2 Long Red Chilli Finely Chopped
3 Shallots Finely Sliced
Large Handful Coriander Finely Chopped
4 tbsp White Wine Vinegar
4 tbsp Caster Sugar
1) To make the dressing combine the vinegar, sugar and a pinch of salt in a small saucepan. Add 4 tbsp water and place on a medium heat. Bring to the boil and simmer for 3 mins. Set aside to cool.
2) Prepare the cucumber. Slice in half lengthways and scoop out the seeds. Finely slice one half. Take the remaining half, slice it in half lengthways and slice thinly. Place in a large bowl.
3) Add the chilli, ginger, shallot and coriander to the cucumber.
4) Once the dressing has cooled combine with the cucumber mixture. Season to taste.