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DIAL-IN DINNER #6 FT CHAN MAGAZINE: CUCUMBER AND TOMATO CURRY WITH COCONUT MINT RICE BY FLORENCE
Date: 13 February, 2022
Main ingredients: Aubergine, Zucchini, Potato, Watermelon, Apple, Walnut, Thyme, Cinnamon
Ingredients for Coconut rice:
Rice
Coconut milk
Mint
Salt
Ingredients for Cucumber and Tomato Curry:
Cucumber (cubes)
Tomatoes (chopped)
Spring onion (chopped)
Five Spices
Mustard cumin seeds
Curry leaves
Chili Masala Powder
Water
How to cook Coconut rice:
1. Cook rice with coconut milk (same amount as you would cook rice with water) and a pinch of salt to taste.
2. When the coconut rice is cooked, mix hot rice with fresh mint.
How to cook Cucumber and Tomato Curry:
1. Heat cooking oil, fry mustard cumin seeds until it starts to crackle, add curry
leaves and keep stirring.
2. Add tomatoes, five spices and chili masala powder, keep stir frying.
3. Add water and put a lid on to let it simmer.
4. When the sauce starts to thicken, add cucumber and reduce heat. Put the lid
on and let it cook for 3-4 minutes.
5. When the curry is cooked, turn off the heat, add chopped spring onions and
mix them together.