This recipe is based on a Rajasthani curry from Camellia
Panjabi's 50 Great Curries of India.
1 tsp eachground turmeric, ground chilli and coriander seeds3garlic cloves, finely chopped1 kgwatermelon flesh, cut into 2cm cubes 1 tbspvegetable oil1 tspcumin seeds10-12fresh curry leavesPinchof white sugar, or to tasteTo serve:boiled basmati rice
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.
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.