Watermelon cashew curry
|40 ml||Vegetable oil|
|1 tsp||Cumin seeds|
|1 tsp||Chilli powder|
|½ tbsp||Ground coriander|
|45 ml||Lime juice|
|¼ cup||Fresh coriander|
|180 g||Cashew nuts|
- In a wok or thick-bottomed saucepan, heat the oil and pop the cumin seeds for 20 seconds.
- Add in the spices, sugar and garlic (chopped finely), continue to fry until fragrant. Add in the watermelon juice and reduce by two-thirds. Allow to cool.
- Whisk in the lime juice and fold though the diced watermelon, fresh coriander and cashews.
- Spoon over fish fillets, roasted chicken or add firm diced tofu for a vegetarian option.