Watermelon Curry, something new to try out!

The words to describe this delightful watermelon curry would be: light, luscious, and no less an authentic Indian curry. Check out the recipe below.

This recipe was first published in Flavours magazine.

Print Recipe

• CourseDinner, Lunch, Main Dish
• CuisineAsian, Indian, Malaysian

Servings

4servings

Servings 4servings

Print Recipe CourseDinner, Lunch, Main Dish CuisineAsian, Indian, Malaysian Servings 4servings Servings 4servings

Ingredients

• 1/2 watermelonseedless
• 1tsp coriander seedslightly toasted
• 4cloves garlic
• 1pinch turmeric powder
• 1tsp chilli powder
• 1tsp cumin seeds
• salt and sugarto taste
• lemon juiceto taste
• coriander leaveschopped

Servings: servings

Units:MetricUS Imperial

Instructions

To prepare the watermelon:

1. Using a melon ball scoop, scoop out as many melon balls as you can. Set aside.
2. Remove the watermelon skin and place the remaining watermelon flesh in a blender.
3. Grind the coriander seeds and add to the blender along with the garlic, turmeric and chilli. Blend until smooth.

To cook the curry:

1. Fry the cumin seeds in a little oil until they splutter, then add in the blended watermelon mixture. Reduce heat and cook until it thickens. Season to taste with salt and sugar.
2. Add the watermelon balls and cook for 1 minute. Turn off heat and season to taste with lemon juice.
3. Serve garnished with coriander.

Recipe Notes

Recipe Notes

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Quinoa and Potato Cakes

Pumpkin and Apple Halwa

Tags: Curry, RECIPES, watermelon