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Watermelon curry

Australian Gourmet Traveller fast recipe for watermelon curry.

By Emma Knowles
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Watermelon curry
This recipe is based on a Rajasthani curry from Camellia Panjabi's 50 Great Curries of India. 


  • 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


  • 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.