Watermelon Curry
6 servings
30 minutes
Watermelon curry is an amazing combination of sweetness and spiciness that can pleasantly surprise even the most discerning gourmets. Although curry is traditionally associated with Indian cuisine, this recipe showcases a creative approach from European cuisine that adapts exotic ingredients. The tender flesh of the watermelon is complemented by the spicy aroma of curry, sharp chili pepper, and a savory hint of garlic. A unique feature of this dish is the use of watermelon rind, which when prepared correctly acquires an appetizing texture and rich flavor. This curry is perfect as a standalone dish or as an original side to rice or meat. The lightness and freshness of watermelon make it a great choice for warm summer days, while the combination of spices reveals its flavor dimensions in a new way.
1
Remove the seeds from the watermelon, cut off the thin dark green skin. Use a knife to separate the flesh from the whitish-green rind, cut everything into cubes, and place in different bowls.
- Watermelon: 1.3 kg
2
In a saucepan over medium heat, heat canola oil. Sauté golden curry and finely chopped red chili pepper for two to three minutes. Add minced garlic and cook, stirring, for about thirty seconds until golden. Add chopped watermelon rinds and salt. Simmer for about seven minutes until a browned crust forms (the liquid should almost completely evaporate).
- Rapeseed oil: 2 tablespoons
- Curry powder: 1 tablespoon
- Dried chili peppers: 2 pieces
- Garlic: 4 cloves
- Salt: 1 teaspoon
3
Pour one glass of water into a saucepan, cover with a lid, and simmer on low heat for about ten minutes until the watermelon rinds become soft, then add the diced watermelon flesh. Increase the heat and cook until done, stirring constantly, for about five minutes.
- Watermelon: 1.3 kg