Watermelon Curry
Restaurant-quality watermelon curry using the BIR method — deep flavour from base sauce, cooked to order in minutes.
G1 Base Sauce
2400 ml (8 portions) · 2+ hours · Involved
Key ingredients
100 ml oil · 750 gm onions (prepared weight) · 1 tspn salt · 1 tbspn turmeric · 1 tspn ground coriander · ½ tspn ground cumin · +8 more
Ingredients
- For 2
- ...Continued
- 300 gm watermelon cubes (see notes 1 and 2)
- ½ tspn methi (see note 3)
- 10 gm garlic (peeled)
- 300 ml c46 curry base sauce (see note 4)
- 2 tbspn oil
- 2 tspn tomato purée
- 1 tspn chilli powder
- salt to taste
- ½ tspn ground coriander
- sugar to taste (see note 5)
- ½ tspn cumin
- 1 tbspn lime juice
- ¼ tspn turmeric
- 4 tbspn single cream (or to taste)
- 2 tspn fennel seeds
- 1 tbspn freshly chopped coriander
Method
- 1
If using a complete watermelon, cut up the watermelon, peel and cut into approx 1 - 1½ inch cubes.
- 2
Set aside 100 gm of watermelon cubes from pack or from ‘complete watermelon’.
- 3
Finely chop the garlic.
- 4
Add the remaining watermelon chunks from the pack or ‘complete watermelon’ to a blender and blend to a juice (should be about 150 ml - see note 4).
- 5
Heat the oil in a suitable pan and fry the garlic, stirring, for about .
- 6
Add the chilli powder, ground coriander, cumin, turmeric, fennel seeds and methi and cook for , stirring regularly, adding a little c46 base sauce if needed to prevent drying and burning.
- 7
Add the tomato purée and 40 ml of c46 base sauce and cook, stirring, for .
- 8
Add the sugar (if using) and cook, stirring regularly, for further .
- 9
Add the set aside 100 gm of watermelon cubes, 80 ml of c46 base sauce, 40 ml of watermelon juice and salt and continue to cook, stirring gently, for , adding c46 base sauce if needed until your desired sauce consistency is obtained.
- 10
Reduce the heat and add the lime juice, cream and freshly chopped coriander and cook, stirring regularly, for a further .
- 11
Serve with rice and garnish with a little freshly chopped coriander.