Cucumber peanut salad

This fragrant salad was served to me at a cafe in Goa years ago. Its contrasting textures resonated with me, so I’ve recreated it from my taste memories and, whenever I make it, I’m transported straight back to that place on the beach. Peanuts are grown and used in many regions of India and make a tasty snack when roasted and sprinkled with salt or added to rice or curry for textural contrast.

INGREDIENTS

Serves 4

2 telegraph cucumbers, peeled

2 small green chillies, minced

60g shredded fresh coconut

2 tablespoons shredded coriander leaves

1 tablespoon shredded mint leaves

1 tablespoon lime juice

¼ teaspoon dried chilli flakes

60g roasted peanuts, roughly chopped

1 tablespoon sunflower oil

1 teaspoon black mustard seeds

2 tablespoons fresh curry leaves

½ teaspoon caster sugar

1 teaspoon sea salt flakes

METHOD

Split the cucumbers in half lengthwise and scoop out the seeds. Cut each piece in half again lengthwise, then cut crosswise into uniform 1cm dice. Place the cucumber, green chilli, coconut and herbs in a bowl with the lime juice, chilli flakes and peanuts and stir to combine. Heat the oil in a small frying pan over medium heat. Add the mustard seeds and cook for 30 seconds or until they start to pop. Add the curry leaves and cook for 20 seconds or until crisp. Pour the spiced oil over the salad, season with sugar and salt and stir to combine. Serve immediately.

Extracted from Christine Manfield’s Indian Cooking Class (Simon & Schuster, $59.99).