1 Tb fennel seeds
1 tsp cumin seeds
1 onion
6 anchovy fillets from a tin
1 tin tomatoes
chilli sauce
2 cucumbers
Heat some olive oil in a saucepan over medium high heat, then add the fennel and cumin seeds. When they are beginning to brown, add the chopped onion and turn down the heat to medium. When it's soft, add the anchovies and break them up with a spoon. Let everything brown for a minute or two, then add the tomatoes with a splash of water and some chilli sauce. Bring it to the boil, cover and let it cook for 15 minutes. Meanwhile, deseed the cucumbers and cut them into batons. Add the cucumbers and cover again. Simmer for 15 or 20 minutes, stirring occasionally to keep it from catching. The sauce should get thick. When the cukes are tender, serve them with boiled potatoes.
