Watermelon Curry
A savory curry by Camellia Panjabi
Half a small watermelon
4 garlic cloves
2 tbsp ground turmeric
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp hot chili powder
salt
1 lemon
1 pinch sugar

Peel the watermelon and cut the flesh into bite-sized cubes. 

In a mortar grind together coriander seeds, salt, turmeric and chili. 

Add the crushed garlic and a cup watermelon cubes to the spices. 

Mash everything to a pulp. This is very fun to do! 

Fry the cumin seeds in a little oil a deep frying pan. Wait until they start to smoke before moving on to the next step. 

Pour the watermelon-spice mixture into the frying pan. Psssssh, it boils and bubbles like an Icelandic hot spring. Reduce 
heat and let it thicken a bit, 3-5 minutes. Taste and add a bit of sugar if needed. Watermelon look very sweet but they are not. 

Add the watermelon cubes to the sauce.

Cook for 3-4 minutes, gently tossing the watermelon cubes until each is fully coated with sauce. Season with a little lemon juice (photo). 

Serve as a side dish or as a light and refreshing evening meal with rice or naans.

This recipe is more than a curiosity - it's very pleasant and I shall be cooking this again. The curry is very hot with the chilies and 
yet bursts into a sweet shower in your mouth, a bit like a red cousin of raita.