There are countless recipes for raita but this is my favourite to accompany a curry. All elements of the raita cut through the spiciness and richness of a curry.
I tend to use English Mint Sauce (yes, the type you traditionally eat with Roast Lamb) as it gives the dip that acidity it needs and also boosts the mint flavour. It is of course entirely optionally but if you don’t have any or prefer not to use any, do make sure to use some lemon juice or vinegar instead to give the raita some kind of acidity.
3 Tbsp. Greek yogurt
6cm piece cucumber, grated
Bunch of fresh mint, finely chopped
1 ½ Tbsp. Mint Sauce
1 Mix all ingredients together and refrigerate until serving time.