Recipe by Gay Gilmore
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.
Top Review by Charishma_Ramchandani
This is an interesting recipe of a cool(literal meaning) fruit with a hot(spicy)-tangy taste and a very appealing look:) I made this as a side dish for lunch this afternoon. I halved this recipe and it made 4 servings for us. I did substitute the paprika with black pepper powder and the ground red pepper with red chilli powder. This was good as a side dish, but I really don't think it would go as a dessert, because it is really spicy. You would have to treat me to Baskin Robbins ice-cream if you served this as dessert to me;-)LOL!
- 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
- 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.