Indian Watermelon Curry

Here in Madrid, from early June until late September, there are street stalls specializing in the sale of watermelons and Spanish cantaloupes (the long, dark green cantaloupes). And this is our favorite Indian curry recipe in summer!

This recipe is a traditional summer curry of Rajasthan, where the temperature is about as high as in Madrid in the middle of August.

The recipe is adapted from my favorite Indian curries cookbook, 50 Great Curries of India, by Camellia Panjabi. If you don’t like chili peppers, however, this curry is probably not for you. Or maybe you could make it without any chili pepper and leave me a comment to tell me how it tastes.

Serves 2 – Prep. time 25 mn.

1/4 of a watermelon
1.5 tsp hot chili powder
a pinch of turmeric powder
1/2 tsp coriander powder
1 tsp garlic puree
sea salt
2 tbsp coconut oil or ghee
1/4 tsp cumin seeds
3 tsp lemon juice (optional)

Cut the watermelon, remove seeds and skin. Cut the flesh into cubes of 1.5 inch (4cm) large.

Put about 0.45 lb. (200g) of the watermelon in a blender and make juice. Add chili powder, turmeric, coriander, garlic, and a little salt.

Heat oil in a pan and add cumin seeds. Fry for 20 seconds, then add the watermelon juice with the spices. Reduce heat and simmer for about 5 minutes, until the liquid has reduced by one third. The sauce should be creamy, neither thick nor liquid. Add lemon juice if you like.

Add the diced watermelon, coat the pieces with the sauce and let simmer for 5-10 minutes.

Serve with yellow basmati rice (add a pinch of turmeric powder to the cooking water to get the yellow color).


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1 Comment

  1. Jayasri Dutta

    I cook it with asafoetida instead of garlic ( which is not considered to be pukka have vegetarian along with onions) and to my taste it is delicious! Add some leaves ( curry leaves to start or coriander to finish) and it is a memorable dish! Cooked it in DC for some friends originally from St Lucia about 15 years ago he still mentions it in his emails!


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