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I did make some amendments, but not to the spirit of the recipe. Used Greek yoghurt instead of standard yoghurt and sour cream; whole cumin seeds instead of ground; grated the cuke and drained most of the liquid. Didn't have any fresh mint so used a good pinch of dried, also added 1/2 tsp finely chopped fresh ginger. Let stand in the fridge for 2 hours and it was lovely with a rich curry.