Indian Watermelon Curry

Bart

Fri, 21 May 2010 00:19:06 GMT

How many people will this serve?

fx

Mon, 20 Jul 2009 13:39:45 GMT

Yes it"s a great way to use watermelons, don"t let it cook too long though and use plenty of chilies.

Paty

Sun, 19 Jul 2009 03:10:49 GMT

Im going to try this recipe,it works perfect for me right now because we have plenty of watermelons in my city plus a very hot summer and it will be nice to have refreshing meal.

fx

Tue, 7 Oct 2008 00:18:03 GMT

Julie glad your family liked the watermelon curry!

Julie

Mon, 6 Oct 2008 18:34:36 GMT

Hi FX. I tried this tonight as a side dish with a chicken curry & it was very popular with all the family. Most unusual, spicy & refreshing at the same time. Thank you.

fx

Mon, 22 Sep 2008 14:23:51 GMT

Pete, indeed the colors are quite striking, but the curry is delicious too!

peteformation

Mon, 22 Sep 2008 04:34:44 GMT

This is a very interesting recipe. I never know that we can use watermelon to cook curry. Nice colour!

fx

Sun, 3 Aug 2008 15:00:08 GMT

Helena, if you try this I recommend you do a separate meat dish and keep the watermelon curry as a refreshing side dish.

Helena

Wed, 30 Jul 2008 01:21:21 GMT

Mmmm ... cannot wait till the watermelons fruit and ripen in the garden to try this.

I"m a carnivore though. Trying to decide what type of meat to throw into this sauce to bulk up the texture.

Hassan Bun Yaasim

Mon, 7 Apr 2008 06:13:51 GMT

It is very delicious and tasty. Jolly good curry :D

fx

Sat, 29 Mar 2008 02:55:06 GMT

Thanks Malissa, I hope you"ll get to try some of my recipes and to see you around the blog in the future!

Malissa

Fri, 28 Mar 2008 15:17:02 GMT

I love your illistrations and how very detailed you are. I am excited to try all the recipes in your articles. I love it, I thin you are better than the foodnetwork channel and website! You rock!

fx

Tue, 26 Feb 2008 00:40:29 GMT

Rick, this sounds intriguing! What do you do on a towboat? Where in the world is it based? Your fellow workers must like you big time for cooking such fine dishes every night!

Rick

Mon, 25 Feb 2008 11:41:20 GMT

I made this dish a few times this past summer. I work and live on a towboat for two weeks out of every month, with three other men who are not as adventurous in their willingness to try new foods as I am. I cook Indian food almost every day and most days the men will only try a bite. This dish they loved and asked me to make it a regular part of my menu.As the sauce reduces, the cubed watermelon in the bowl releases more of it"s delicious juices. I keep adding that juice to the reduction. This prevents the finished dish from becoming too diluted.Rick...

parshu.narayanan

Wed, 12 Sep 2007 09:22:54 GMT

Vijayan Tambi. This is a foodie"s blog and the wrong place for your question, glad as I am to hear the name of the sixth century saint adi Shankara, as my 4-year old son"s name is Advait (non-dual). I suggest you contact APEDA in delhi, a quasi-govt developmental body for further information through their website. The UP goverment Agriculture dev. deptt is also a good place to ask, as the Rampur pathans, desecendants of invaders from the original melon country, Afghanistan, do extensive cultivation of all varieties and types of musk and water-melon. The GM Namdhari melon from Pune, Maharashtra is also worthwhile for your research. I may also add it is ridiculous to ask this question on an international food blog run by a Swiss CA, but it is more to do with your (innocent) lack of exposure than anything. I have lived in an Indian village, ( my maternal grandmum"s family zamindari was in Chittor ditrict, Andhra Pradesh) so I understand.

Clive

Tue, 28 Aug 2007 12:28:44 GMT

Hi FrancoisWhile recently in Canada I sampled for the first time, wine from India. This was a 2005 Nashik Shiraz, apparently from 100 miles from Bombay, at 2000 feet asl. Interestingly, it was quite light, closer to a South African Pinot Noir. They"ve got a website which I"ve not had a chance to visit yet: www.sulawines.com

pandhibhojan Cult

Sat, 4 Aug 2007 07:17:45 GMT

We are starting watermelon cultivation in Malayattoor village near Kalady the birth place of Adhi Sankara in Ernkulam Dist. Kerala. Pl inform from where we can get good watermelon seeds? And its marketing possibility.(Vijayan Pandala)Secretary.

fx

Mon, 9 Jul 2007 05:59:45 GMT

Clive, your making one of my curries is praise from Caesar! I"ve never eaten better curries than yours even in serious Indian restaurants - thanks! Yes there is much water coming off the crushed watermelon but you just boil it off over high heat. The watermelon cubes are just heated, not really cooked, so unless it is very ripe they should not give off all that much liquid. As for a gazpacho, why not, it would be a nice substitute for people like me who are not too keen on tomatoes!

Clive Costa-Correa

Mon, 9 Jul 2007 02:52:36 GMT

Hi Francois.I tried this at the weekend for an Indian barbecue for 25 people and it was a serious hit. However the dish generated a great deal more fluid than I"d expected (not a problem as I just drained it). Have you experienced that? One of my guests suggested that if it was lightly blitzed in a food processor, it could be an interesting Gazpacho-like spiced soup!RegardsClive

Giovanna

Tue, 3 Jul 2007 09:45:58 GMT

Questa ricetta � davvero curiosa e interessante... complimento per il bellissimo blog!!

fx

Tue, 26 Jun 2007 04:06:19 GMT

Derek, I revised the ingredient list and you were indeed right - there was way too much turmeric. Sorry for that!

For the rice if I"m in a hurry I usually boil basmati or long grain parboiled rice with a chicken stock cube and add raisins soaked in water and saffran or just a drop of turmeric water for the color. You can add some cashew nuts or blanched almonds briefly dry-roasted in a frying pan.

Derek

Sat, 23 Jun 2007 07:59:41 GMT

Interesting recipe. I made it this afternoon and it has definite potential. I"m wondering about the 2 tbsp of turmeric, though -- is that the correct amount? It seemed off-balance to me; I think I"d reduce it by half the next time I make this.Also, what is the rice dish shown in the final picture? I cooked some basmati with raisins and cashews and it was pretty good. Maybe yours has saffron?

Marc

Fri, 1 Jun 2007 04:54:49 GMT

Wow, that sounds amazing! I shall try that this weekend!