Watermelon and Seafood Curry

Maria Elia's fabulous spicy seafood curry is flavoured with watermelon and served with delicious coconut rice
By Maria Elia
Watermelon and Seafood Curry
  • Rating:
  • Serves: 6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

For the curry

  • 3 kg watermelon, peeled and seeds removed
  • 5 tbsp grapeseed oil
  • 2 onions, finely chopped
  • 60 g ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 3 red chillies, finely chopped
  • 2 stalks lemongrass, finely chopped
  • 2 tsp turmeric
  • 4 tsp ground coriander
  • 2 tsp cumin seeds
  • 1 pinches cayenne pepper
  • fish sauce, to taste
  • lime juice, to taste

For the seafood

  • 1 1/2 kg or 10 tubes squid
  • 150 g meat from crab claws

For the coconut rice

  • 200 g basmati rice
  • 200 ml coconut milk
  • 200 ml water
  • 1 tbsp salt

  • 1 bunches coriander, finely chopped, to garnish

Method

1. To make the curry; liquidise 2 1/2 kg of the watermelon in a blender or food processor.

2. Dice the remaining watermelon and set aside.

3. Heat 3 tbsp of the oil in a frying pan and when hot, gently cook the onions, ginger and garlic until soft.

4. Add the chillies, lemon grass and spices and cook for a further minute, or until fragrant.

5. Add the liquidised watermelon juice, bring to the boil, and then simmer until reduced by half.

6. Once reduced, flavour with about 2 tablespoons fish sauce and lime juice to taste.

7. To prepare the seafood; heat half the remaining oil in a large frying pan and when hot, season the squid and crab and cook for 2 minutes on each side.

8. Heat the remaining oil. Season the squid with salt and pepper and fry over a high heat for 3 minutes.

9. Add the squid, crabmeat, coriander and diced watermelon to the curry and heat through.

10. To make the rice; wash the rice in cold water until the water runs clear.

11. Place the rice, coconut milk, water and salt in a large pan.

12. Place over a medium heat and bring to the boil.

13. Cover the pan and reduce the heat. Simmer gently for 20 minutes. Turn off the heat, leave covered for 5 minutes, then 'fluff' with a fork.

14. Serve the watermelon curry with the coconut rice and garnish with coriander sprigs.

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