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Watermelon curry

This recipe is based on a Rajasthani curry from Camellia Panjabi's 50 Great Curries of India

You'll need

1 tsp each ground turmeric, ground chilli and coriander seeds 3 garlic cloves, finely chopped 1 kg watermelon flesh, cut into 2cm cubes 1 tbsp vegetable oil 1 tsp cumin seeds 10-12 fresh curry leaves Pinch of white sugar, or to taste To serve: boiled basmati rice


  • 01
  • Pound turmeric, chilli and coriander seeds in a mortar and pestle until coarsely ground. Add garlic, pound to a coarse paste, then add 200gm watermelon and pound until pulpy. Set aside.
  • 02
  • Heat vegetable oil in a saucepan over medium-high heat, add cumin seeds and stir until fragrant and starting to pop (2-3 minutes). Add curry leaves, stir until fragrant (1 minute), then add watermelon mixture and simmer until starting to thicken (4-5 minutes). Add remaining watermelon, stir to coat well in sauce and cook until just warmed through (2-3 minutes). Season to taste with white sugar, sea salt and freshly ground white pepper, and serve immediately with rice.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Feb 2009

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