Watermelon Curry

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Side Dish
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 small melon (s) (watermelon)
  • 1 piece (s) ginger, fresher
  • 2 cloves garlic
  • 1 teaspoon coriander powder
  • 0.5 teaspoon ½ chili powder, red
  • 1 pinch curry paste, red
  • 0.5 teaspoon ½ coriander seeds
  • some sugar
  • some lime juice
  • some shallots
  • 1 handful cocktail tomatoes
  • some sesame oil
  • a bit salt
Watermelon Curry
Watermelon Curry

Instructions

  1. Cut open the watermelon and remove the seeds. Cut out about 30 melon balls with a ball cutter. Or cut the melon into cubes. Puree the rest of the pulp and the juice with the magic wand or blender very finely.
  2. Process the garlic with the ginger and a little salt in a mortar to make a paste. Add the paste with the chili powder, the ground coriander and a little salt to the watermelon puree.
  3. In a pan or in a wok, sauté the coriander seeds and the red curry paste in a little oil. Add the whole shallots. Add the watermelon puree to the pan and simmer until the liquid is reduced by 1/3.
  4. Add the cherry tomatoes. Add sugar and lime juice to taste. Finally, heat the melon balls in the curry.
  5. Add fried chicken breast strips or scampi as desired. I also add bamboo shoots. I recommend basmati rice or bread as a side dish.

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