Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
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A delicious and fragrant salad extracted from Christine Manfield’s Indian Cooking Class. This cucumber peanut salad was served to Christine at a cafe in Goa years ago. Its contrasting textures resonated with her, so she re-created it from her taste memories, transporting her 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
2 telegraph cucumbers, peeled
2 small green chillies, minced
60 g shredded fresh coconut
2 tablespoons shredded coriander leaves
1 tablespoon shredded mint leaves
1 tablespoon lime juice
¼ teaspoon dried chilli flakes
60 g 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 1 cm dice.
Place the cucumber, green chilli, coconut and herbs in a bowl with the lime juice, chilli flakes and peanut 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.
