Thursday, July 19, 2012

Sweet Watermelon with Garlic and Red Chiles

I wasn't sure what to expect from this curry, but I greatly enjoyed it. The heat and spices from the curry are set off nicely with the hint of sweetness from the watermelon. It is a watery curry, but you can always mash some of the watermelon to make it slightly less watery.

One year ago: Walnut Muffins with Coffee Glaze
Two years ago: Sausage and Balsamic Tomatoes

Sweet Watermelon with Garlic and Red Chiles (from 660 Curries)

1 piece (3 lbs) seedless watermelon
2 tbsp canola oil
1/2 tsp cumin seeds
1/4 tsp dried thyme mixed with 1/4 tsp ground black pepper
1/2 tsp nigella seeds
4 dried red Thai or cayenne chiles, stems removed
4 large garlic cloves, finely chopped
1/4 tsp ground turmeric
1 tsp coarse salt
2 tbsp finely chopped cilantro

1. Cut off and discard outer dark green skin of watermelon, leaving rind intact. Separate red fruit from rind. Cut rind into 1" cubes and fruit into 1" cubes, keeping them separate.
2. Heat oil in medium-size saucepan over medium-high heat. Sprinkle cumin seeds, thyme, black pepper, nigella seeds, and chiles into oil and cook until they sizzle and smell nutty, 10 - 15 seconds.
3. Add garlic and stir-fry until golden brown, 30 seconds.
4. Sprinkle in turmeric.
5. Add watermelon rind and salt. Stir once or twice and stir-fry until light brown around edges, 5 minutes.
6. Pour 1 cup water into pan, cover, and reduce heat to medium-low. Simmer, stirring occasionally until fork-tender, 5 - 10 minutes.
7. Add red watermelon cubes and stir. Raise heat to medium-high and simmer uncovered for 5 minutes.
8. Sprinkle with cilantro and serve.

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