Watermelon curry

Ingredients for 4 servings:

• 1 small watermelon(s)
• 1 piece(s) ginger, fresh
• 2 garlic cloves
• 1 tsp coriander powder
• ½ tsp chili powder, red
• 1 tsp. curry paste, red
• ½ tsp coriander seeds
• some sugar
• some lime juice
• some shallots
• 1 handful of cocktail tomatoes
• some sesame oil
• some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Indian watermelon curry – exotic, refreshing and interesting

Cut open the watermelon and remove the seeds. Use a watermelon baller to scoop out about 30 melon balls. Alternatively, cut the melon into cubes. Finely puree the remaining flesh and juice using a hand blender or a blender. Blend the garlic, ginger, and a pinch of salt in a mortar and pestle until a paste forms. Add the paste, chili powder, ground coriander, and a pinch of salt to the watermelon puree. Sauté the coriander seeds and red curry paste in a little oil in a pan or wok. Add the whole shallots. Add the watermelon puree to the pan and simmer until the liquid has reduced by 1/3. Add the cherry tomatoes. Season to taste with sugar and lime juice. Finally, warm the melon balls in the curry. Add fried chicken breast strips or scampi, if desired. I also add bamboo shoots. I recommend basmati rice or bread as a side dish.