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Peel the cucumbers, reserving the skins. Wrap each cucumber in clingfilm, then bash them lightly with a rolling pin. Remove the clingfilm, keeping the seeds, and cut the flesh on a slight diagonal into 1cm slices. Put a few of the chopped cucumbers, the cucumber seeds and skins into a blender, add the drained coconut, green chillies, garlic, coriander, black peppercorns and sesame seeds, then blitz smooth.
Put the yoghurt in a medium bowl, and whisk until smooth, then beat in enough water, if need be, to get it to a pouring consistency. Add salt to taste, stir in the cucumber paste and remaining chopped cucumber, then pour into a serving bowl and put in the fridge to chill.
When you’re ready to eat, make the temper. Put the oil in a small frying pan on a high heat, add the curry leaves and, after about 30 seconds, when they’re sizzling, stir in the fenugreek (if using), mustard seeds, cumin seeds and red chillies – stand well back, because the spices will probably splutter. Pour the hot temper, oil and all, over the cucumber yoghurt curry and serve with plain boiled white rice.