Best Watermelon Curry Recipes

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WATERMELON CURRY



Watermelon Curry image

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

4 cups seedless watermelon, cubed
1 1/2 teaspoons red chili powder
1/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon minced fresh garlic
1/4 teaspoon ground cumin
1/4 cup coconut milk
2 teaspoons lime juice

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.

CURRY INFUSED SHRIMP WITH WATERMELON RIND CHUTNEY



CURRY INFUSED SHRIMP WITH WATERMELON RIND CHUTNEY image

Categories     Garlic     Shellfish     Appetizer     Steam     Quick & Easy

Yield Makes 4 to 6 servings

Number Of Ingredients 14

Curry Infused Shrimp
24 large shrimp, peeled & deveined, tails intact
1 tsp curry powder
1/3 cup watermelon rind chutney (see recipe below)
2 cups water
Spicy Watermelon Rind Chutney
1 medium watermelon rind, peeled & finely chopped (about 4 cups)
1 1/2 cup cider vinegar
1 1/2 cups water
2 cups sugar
2 tbsp finely minced ginger root
2 tbsp finely minced jalapeno peppers, seeds & veins removed
1 tbsp finely minced garlic
1 tsp salt

Steps:

  • To Prepare the Watermelon Rind Chutney Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer until thickened and the watermelon rinds are translucent, about 1 hour. Allow to cool, ladle into sterilized glass jars and seal tightly. Will keep in the refrigerator for up to a month. To Prepare the Curry Infused Shrimp Combine the water and curry powder in a large steam kettle. Arrange the shrimp in tight curls on a steamer basket, place in the kettle and cover with a tight fitting lid. Bring the water to a boil and steam for about 3 to 5 minutes, just long enough for shrimp to turn pink and tender. Remove shrimp immediately and arrange on an attractive serving platter. Spoon a small dollop of chutney into the curl of each shrimp. Serve warm or chilled.

WATERMELON CURRY (MATIRA)



Watermelon Curry (matira) image

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

1/4 large watermelon
1/8 teaspoon paprika
1 1/2 teaspoons ground red pepper
1/8 teaspoon ground turmeric
1/2 teaspoon ground coriander
1 teaspoon garlic, puree
1/2 teaspoon salt
2 teaspoons oil
1/4 teaspoon cumin seed
1 tablespoon lime juice
1/2 tablespoon sugar

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

WATERMELON CURRY



Watermelon Curry image

Make and share this Watermelon Curry recipe from Food.com.

Provided by rosered

Categories     Melons

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/4 large watermelon
1 1/2 teaspoons chili powder or 1 1/2 teaspoons paprika
1/4 teaspoon turmeric (recipe calls for a pinch)
1/2 teaspoon coriander powder
1 teaspoon garlic, pureed
1 teaspoon salt (to taste)
1/4 teaspoon cumin seed
1 tablespoon sugar (to taste)
2 teaspoons lime juice
2 tablespoons oil

Steps:

  • Cut up watermelonand remove the seeds. Peel off the skin and chop the flesh in 11/2 inch cubes. Take one cup of the chopped watermelon and blend it to make a juice. To the juice add the chile or paprika, turmeric and coriander powders, garlic puree, and salt to taste.
  • Heat the oil in a wok and add the cumin seeds and within 20 seconds add the watermelon juice mixture. Lower the heat and simmer for 5 minutes so that the spices cook completelyand the liquid is reduced by a third. If using sugar, add it now, then add the lime juice and cook for a minute.
  • Add the remaining chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.

Nutrition Facts : Calories 359.4, Fat 15, SaturatedFat 1.9, Sodium 1204, Carbohydrate 59.7, Fiber 3.6, Sugar 48.6, Protein 4.6

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