recipe - tried and tested - Watermelon Curry by Camellia.txt

Panjabi

#Watermelon Curry by Camellia Panjabi

This recipe is from Rajasthan. In the summer, temperatures in this arid desert region exceed 100F and in the old days, before foodstuffs from other regions were easily available, the Rajasthani had to rely on what was locally available. Watermelons, called matira in Rajasthan, were one of the few fruits available in the summer, and are used to make an interesting semi-dry curry

The flavour should be hot, sweet and sour, hence the large amount of chilli powder - and Rajasthan chilli is pungent. You can substitute paprika which is milder. This is quite interesting to eat with rice, or as a side dish.

_A semi-dry curry_

##Ingredients

- 1/4 a large watermelon

- 1 1/2 tsp red chilli powder

- a pinch of turmeric powder

- 1/2 tsp coriander powder

- 1 tsp garlic puree

- salt

- 2 tblsp oil

- 1/4 tsp cumin seeds

- sugar to taste (optional)

- 2 - 3 tsp lime juice (or lemon)

 

##DIrections

- Cut up the watermelon and remove the seeds.

- Chop into 4cm cubes.

- Blend 1 cup to make juice.

- To the juice, add chilli, turmeric, coriander, garlic puree and salt to taste.

- Heat the oil in a wok, add the cumin seeds, 20s later add the juice mixture.

- Lower the heat and simmer for 5 mins so that spices cook completely and reduces by third.

- Add sugar if wanted.

- Add lime juice and cook for 1 minute.

- Add watermelon cubes, cook for 3-4 mins gently tossing.

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