Recipe by Chocolatl
Serve this as a cooling contrast to curry or other spicy dishes. Adapted from The New York Times Cookbook. Although the book suggests substituting 1 teaspoon ground ginger for the fresh, I don't recommend this, as the taste will be completely different. Cook time includes chilling time.
- 3 cucumbers, peeled, seeded and cut into bite-sized pieces
- 3 tablespoons salt (divided)
- 2 shallots, minced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, chopped
- 2 tablespoons peanut oil
- 2 tablespoons ground almonds (optional)
- 1 1⁄2 teaspoons turmeric
- 1 tablespoon sugar
- 1⁄2 cup vinegar
- 1⁄4 cup water
Directions See How It's Made
- Combine cucumber pieces with 2 tablespoons of salt.
- Refrigerate for 1 hour.
- Rinse and drain well. Squeeze out any excess moisture.
- Heat peanut oil and saute shallots, garlic and ginger until softened.
- Add almonds, turmeric, sugar and remaining salt. Stir well.
- Add vinegar and water.
- Simmer 10 minutes.
- Pour over cucumbers.
- Mix well.
- Refrigerate for at least 1 hour before serving.