A cooling accompaniment to a hot curry. Natural yogurt flavoured with mint and cucumber.
Peel the cucumber and cut in half lengthways. Remove the seeds with a spoon.
Cut the cucumber into thin strips lengthways and then cut into very small dice. Season with salt and place in a colander for 30 minutes to drain away the natural water in the cucumber.
Pick the mint leaves and then shred using a sharp knife.
Mix the mint with the cucumber and then add to the yoghurt.
Check the seasoning and add a squeeze of lemon juice.
«To maximise the flavours in the raita leave to stand for a few hours or overnight.»