To accompany a chicken curry I made a small dish of cucumber and yoghurt today. My version of a Greek and Indian classic.
First I peel and grate 2 cucumbers into a colander. I sprinkle over some salt and put a plate with some weights on top. An hour or so later I squeeze as much water as possible out of the vegetable. I rub a bowl with garlic, add the cucumber, two or three spoons of plain yogurt and mix together with a fork. I add pepper and a little salt.
In today’s quick curry, I blended the meat with water rather than yogurt.
This raita or tsatsiki is nice with spicy dishes or as a dip.