Serve with the curry and also grilled chicken or fish.
Servings: Makes 1 1/2 cups.
1 English cucumber, peeled
1/4 cup finely chopped shallots
1/4 cup sugar
1/2 cup water
1/2 cup rice vinegar
1 tablespoon chopped fresh coriander
1 tablespoon chopped fresh mint
Salt to taste
Slice cucumber into paper-thin rounds. Place in a shallow bowl and sprinkle with shallots. Set aside.
Combine sugar, water and vinegar in a small saucepan over high heat and boil for 3 minutes or until reduced by half. Pour hot liquid over cucumbers and set aside to cool, stirring occasionally, for 30 minutes or until cucumbers have softened. Drain watery liquid.
Mix in coriander and mint and season with salt to taste.