Name: Watermelon curry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Watermelon curry

Australian Gourmet Traveller fast recipe for watermelon curry.

Serves 4

Prep

10M

Cook

10M

Total

20M

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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Emma Knowles

Styling by Mia Asker