INGREDIENTS
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2 English or field cucumbers, diced
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A sprinkling of salt
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For the sauce:
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1 long mild red Kashmiri chilly (add an extra one for a spicier version)
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1/2 tsp black or yellow mustard seeds
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1/2 onion, roughly chopped
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1 clove garlic, roughly chopped
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1/2 tbsp lemon juice (or 1 tsp tamarind paste)
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3/4 tsp or to taste, salt
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150 ml coconut milk or coconut cream