Cucumber curry is suitable as an entrée, snack and accompaniment to fish dishes.
Peel the cucumbers and cut them into quarters lengthwise. After removing the seeds, cut into cubes. Roast shallots in olive oil until light brown. Add garlic and cucumber pieces and toss well over high heat. Dust with flour, pour clear soup and make coveredfive minutes. Now remove the lid and reduce the liquid. Stir in curry, toss and season with salt.
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