Cucumbers are mostly water, so this should be made shortly before serving, or the cukes will become pulpy and floppy - no crunch. Based on a cooked Srilankan curry, This is a little unusual (to me, anyway), quick and easy. Goes well with fish, or can be served as a non-traditional mezze, Sorry, no picture of the dish. Use your imagination
2 tablespoons crême fraiche or double cream with a little lemon juice added.
2 tablespoons plain thick yogurt
1 teaspoon "curry powder"
1 medium-sized seedless cucumber, peeled if the skin is thick or waxed. If you can't find seedless, cut it in half lengthwise and scoop out the seeds. Slice it thinly.
Salt & pepper.
Toss the cucumbers with a little salt, leave in a bowl for 30 minutes. Rinse and drain.
Mix together the cream, yogurt and curry powder. Toss with the cucumber slices.
Adjust the seasoning. Serve immediately. If you let this stand, the cucumbers will continue to lose water and your salad will become a soggy mess.