Watermelon curry (matira)

Time 20 minutes
Yields Serves 2 to 4
Watermelon curry (matira)
(Bob Chamberlin / Los Angeles Times)

Cut up the watermelon, remove the rind and seeds and chop the flesh into 1-inch cubes. (You’ll need about 10 cups.)


Puree 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.

Is it an appetizer, a salad, a side dish, a curry or dessert? From “The Great Curries of India” by Camellia Panjabi.

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