Watermelon curry

Sweet, tangy curry with a hint of spice

Watermelon curry

Servings: 4


Sweet, tangy curry with a hint of spice


To serve


  1. Cut watermelon into quarters. Cube and deseed the red portion. Puree half of the cubes.

  2. In a pan heat ghee, add mustard, cinnamon, cardamom, cloves. Let mustard start to splutter. Add the ginger garlic paste and sauté for 5 seconds.

  3. Add the pureed watermelon and bring to a simmer.

  4. Add in the chilli powder, turmeric, salt. Continue to simmer for 3 to 4 mins. May add a tbsp or two of water if needed.

  5. Lastly add in the watermelon cubes, garam masala powder, stir for a minute. Add lime juice and remove from heat.

  6. Serve hot with saffron rice, coriander flavoured rice or just some plain hot rice.


Choose bright red, sweet watermelon for more depth, flavour and color.
Do not substitute oil in place of ghee. Ghee gives the curry a more rich taste.

Adapted from BBC Good Food India, Aug 2012 Issue

Did you make this recipe?

Recipe Card powered by Delicious Recipes

Prathima Thotanthillaya