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Watermelon Curry




Source of Recipe


Saveur Magazine Issue #113


Recipe Introduction


Saveur says: "A specialty of the Indian state of Rajasthan, this delicious curry plays the sweet, juicy flesh of the watermelon against a complex background of chiles and spices. For a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry."

On online friend suggested this recipe to Mike. He made it last Sunday and really liked it a lot. Lauri dropped by and tasted it and liked it, too. Jessica and I didn't really care for it. I'm sure that it was good, just not to our tastes.



List of Ingredients




1 3-lb. piece seedless watermelon, rind left on
2 tbsp. canola oil
1⁄2 tsp. ajwain
1⁄2 tsp. cumin seeds
1⁄2 tsp. nigella seeds (black onion seeds)
2 dried chiles de �rbol, stemmed
4 cloves garlic, finely chopped
1 tsp. kosher salt
1⁄4 tsp. turmeric
2 tsp. chopped fresh cilantro, to garnish
Steamed basmati rice


Recipe



Cut the dark green skin from the watermelon. Leave the white/pale green rind. Cut the rind from the red fruit and cut both into one inch pieces. Set aside in separate bowls.

Heat the oil over medium-high heat in a 3 quart pan. Add ajwain, cumin, nigella seeds, and chiles and cook, stirring, until spices are toasted and fragrant, 2�3 minutes.

Add garlic and cook, stirring, until golden brown, about 30 seconds. Add watermelon rind, salt, and turmeric and cook, stirring occasionally, until rind is lightly browned and liquid has almost evaporated, about 7 minutes.

Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until the rind pieces are tender, about 10 minutes. Uncover saucepan, add the red fruit, and stir. Increase the heat to medium-high and boil, stirring occasionally, until the flesh softens slightly and the flavors come together, about 5 minutes. Transfer curry to a serving platter and sprinkle with the cilantro. Serve with rice.

SERVES 6