Watermelon Curry.
Half a small watermelon or quarter of a large one.
4 garlic cloves, crushed.
1 pinch turmeric powder.
1 tsp cumin seeds.
6 – 8 cardamom pods.
1 tsp hot chili powder.
1 cup coconut milk.
Peel the watermelon and cut the flesh into bite-sized cubes.
Fry the garlic, cumin seeds and cardamom pods in a little oil a deep frying pan for one minute. Add the powdered spices and coconut milk. Simmer for 2 – 3 minutes until thickened.
Add the watermelon cubes to the sauce, gently tossing the watermelon cubes until each is fully coated with sauce. Remove from the heat and stir occasionally until cool.
Serve as a side dish or as a light meal with rice or naans.
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Some potential modifications – add more chilli powder to make it hotter and drop some garlic cloves to reduce the garlicyness.
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