Watermelon Curry Matira Recipes

Steps:

• Cut up watermelonand remove the seeds. Peel off the skin and chop the flesh in 11/2 inch cubes. Take one cup of the chopped watermelon and blend it to make a juice. To the juice add the chile or paprika, turmeric and coriander powders, garlic puree, and salt to taste.
• Heat the oil in a wok and add the cumin seeds and within 20 seconds add the watermelon juice mixture. Lower the heat and simmer for 5 minutes so that the spices cook completelyand the liquid is reduced by a third. If using sugar, add it now, then add the lime juice and cook for a minute.
• Add the remaining chopped watermelon and cook over low heat for 3 to 4 minutes, gently tossing it until all the pieces are covered in the spice mixture.

Steps:

• 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.

Steps:

• Puree 1 cup of the watermelon cubes, chile powder, turmeric coriander, garlic and cumin in a blender until smooth.
• Pour puree into a large skillet or wok and bring to a simmer. Allow to simmer for about 5 minutes, so that the contents have reduced by about half.
• Stir in coconut milk and lime juice and continue simmering for another minute.
• Add the remaining watermelon cubes and simmer until hot through, about 3 more minutes.
• Serve over rice.