Watermelon Rind Curry

4/4
Reviews (1)
3
Have Made It

This recipe is a great way to use the leftover watermelon rind as a versatile and exciting new ingredient. Inspired by 2018 Recipe Contest Entrant Surabhi Singh, the rind is simmered with spices and coconut milk for a slightly sweet and savory main dish. Watch the recipe video below.


Ingredients

Instructions

  1. Drizzle the oil in a medium sized cooking pan on medium heat.
  2. Add cumin seeds and once they begin to splutter, add the ginger, garlic and chili pepper.
  3. After a minute, add the onion, bell pepper and cook until the onions become translucent. Add the turmeric, paprika, coriander powder and salt. Continue sautéing for three to five minutes until your spices become fragrant.
  4. Add he watermelon rind and the coconut milk and give a good stir. Let the mixture reach a boiling point, then cover let the curry simmer for 15 to 20 minutes, continuing to stir every few minuets. Add water as needed if curry appears to dry out.
  5. After 20 minutes, add garam masala and chopped basil. Let simmer 1 minute, covered.
  6. Remove from heat and serve over rice (optional).

Recipe Video



Leave a Review

Your email address will not be published. Required fields are marked *

Reviews

Maxine Kaufman-Lacusta

I really liked it when I made it as directed, and I’m going to try it with a mix of summer squash and gobo (burdock root) in place of the watermelon rind this time.