Watermelon cashew curry
8/12/2009
Ingredients
| 40 ml | Vegetable oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Chilli powder |
| 1 tbsp | Tumeric |
| ½ tbsp | Ground coriander |
| 25 g | Sugar |
| 20 g | Garlic |
| 1 | Watermelon |
| 45 ml | Lime juice |
| ¼ cup | Fresh coriander |
| 180 g | Cashew nuts |
Directions
- 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.
Related Recipes
Tuna, cashews, brown rice, capsicum, soy and mint salad
Cook the rice in boiling salted water until tender, rinse under cold water then drain and set aside. Heat the oil and lightly...
Amanda Laird
9
Nuts and nibbles
While your house may not be able to accommodate yet another ornament or pot plant you've been given as a gift, there's always...
Melon with Whipped Feta Cheese and Pomegranate Molasses
Succulent melons and pomegranates provide a starting point for some delicious summery dishes.
Martin Bosley
1
Comments