Watermelon Curry Recipes
WATERMELON CURRY
Influenced by a similar recipe in "The Great Curries of India" by Camellia Panjabi (1995), this is a dish that will astonish your guests. Since it takes less time to make the curry than it does to prepare the rice, however, you might just want to make it mid-week. Be sure to cut the watermelon into cubes that are small enough to fit whole into the mouth to avoid being messy when eating. The original recipe did not use the coconut milk and used whole cumin seed instead of ground.
Provided by Mosaic Mom
Categories Curries
Time 20m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- Puree 1 cup of the watermelon cubes, chile powder, turmeric coriander, garlic and cumin in a blender until smooth.
- Pour puree into a large skillet or wok and bring to a simmer. Allow to simmer for about 5 minutes, so that the contents have reduced by about half.
- Stir in coconut milk and lime juice and continue simmering for another minute.
- Add the remaining watermelon cubes and simmer until hot through, about 3 more minutes.
- Serve over rice.
WATERMELON CURRY (MATIRA)
This sounds so amazing. Simple. Different. Summer fun! Could be served as an appetizer, side dish OR dessert. Adapted from "The Great Curries of India" by Camellia Panjabi.
Provided by Gay Gilmore
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes (You'll need about 10 cups.) Purée 1 cup of flesh to make juice.
- Add the paprika, ground red pepper, turmeric, coriander, garlic and salt to taste.
- Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds.
- Immediately add the juice.
- Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes.
- Add the lime juice and sugar to taste.
- Cook 1 minute.
- Add the watermelon pieces and cook over low heat 3 to 4 minutes, tossing to coat until heated through.
Nutrition Facts : Calories 266.8, Fat 5.9, SaturatedFat 0.8, Sodium 589.6, Carbohydrate 56.7, Fiber 3.4, Sugar 45.5, Protein 4.5
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- Using a peeler, peel off the very outer green part of the watermelon rind and chop the watermelon rind into small chunks. Set aside.
- Put the potato in a small bowl and toss with 1 teaspoon oil. Microwave on high for 2 – 5 minutes until the potato is tender but not falling apart.
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- Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes. (You'll need about 10 cups.)
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- Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds. Immediately add the juice. Lower the heat and simmer until the liquid is reduced by one-third, about 5 minutes.
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