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Watermelon Curry
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Watermelon Curry
This light and refreshing dish was created by Indian cookery writer Roopa Gulati when she was looking for a new way to use melon.
- Preparation time: 10 minutes
- Cooking time: 20 minutes
-
Total time:
30 minutes
Serves: 4
Ingredients
- ½ watermelon
- 1 tsp paprika
- ½ tsp ground turmeric
- 2 large cloves garlic, crushed
- 2 tbsp vegetable oil
- 2 tsp fennel seeds
- ½ tsp nigella seeds (optional)
- 1/8 tsp fenugreek seeds (optional)
- Juice of ½ lime
- To finish
- 1 tbsp toasted pumpkin or melon seeds
- 1 tbsp shredded mint leaves
Method
- Cut the melon into wedges, remove the seeds and cut the skin away. Cut the melon into 5cm cubes. Put half the melon into a blender with the paprika, turmeric and garlic, blend until smooth and set aside.
- Heat the oil in a large pan, add the fennel and the nigella and fenugreek if using, and cook for 15 seconds. Add the blended melon and simmer until the mixture thickens and reduces by about one-third (about 15 minutes). Add the watermelon chunks and simmer for 5 minutes. Finally, add the lime juice. Serve with plain rice, with the seeds and mint scattered over the top.
Comments
This recipe was first published in July 2004.
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