Pipinna Vyanjana – Cucumber Curry – Peter Kuruvita

Toasted coconut gives this quick, fragrant curry a wonderful ‘cooked on the open fire’ taste, and also acts as a thickening agent.

REGION  Sri Lanka  |   SERVES  6   |   PREPARATION  15 minutes  |  COOKING  20 minutes  |   DIFFICULTY  Easy

  • 3 large telegraph (long) cucumbers, or 2 white cucumbers
  • 2 tablespoons grated fresh coconut
  • 3 green cardamom pods
  • 1 teaspoon chilli powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ onion, finely chopped
  • 1 fresh curry leaf sprig, leaves picked
  • ½ teaspoon fennel seeds
  • 2 cm (¾ inch) piece of cinnamon stick
  • ¼ teaspoon ground turmeric
  • 2 small Indian green chillies, finely chopped
  • 150 ml (5 fl oz) coconut milk

Peel the cucumbers and cut them in half lengthways. Remove the seeds, then cut on the diagonal into slices about 2 cm (¾ inch) thick. Set aside.

Place the coconut, cardamom pods, chilli powder, coriander and cumin in a small heavy-based frying pan and shake over low heat for 8–10 minutes, or until the coconut is dark golden.

Transfer the mixture to a saucepan, along with the cucumber. Stir in the remaining ingredients and simmer over medium heat for 7 minutes, or until the cucumber is tender and the sauce has thickened.

Serve immediately.

Recipes from Peter Kuruvita’s Lands of the Curry Leaf, published by Murdoch Books, RRP $49.99

Lands of the Curry Leaf – Peter Kuruvita

Peter Kuruvita takes us on a vegetarian food journey through the lands of the curry leaf. We travel vicariously through countries including Nepal, Sri Lanka, India, Afghanistan, Bhutan, Bangladesh and Pakistan.

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