Name: Spiced Watermelon, Squid and Mint Salad
Yield: Serves 4
Cuisine: Sri Lankan
Ingredients: 2 teaspoons ground chilli; 4 tablespoons mint leaves, roughly chopped; 2 tablespoons finely sliced red shallots; 40 ml fish sauce; 50 ml Sugar Syrup; 200 g watermelon, seeds removed and cut into 2 cm dice; 1 red bird’s-eye chilli, minced; 2 teaspoons minced garlic; 50 ml watermelon juice; 2 tablespoons Fried Shallot Slices; ½ teaspoon cumin seeds; 150 g small squid tubes, cleaned, cut in half and scored; ½ teaspoon ground turmeric; 20 ml vegetable oil; ½ teaspoon ground coriander; 40 ml fresh lime juice, strained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

This has the spice elements of a curry, lightened up and transformed into a salad. The vibrant flavours come alive with the sweetness of the watermelon and the cooling mint – a perfect foil for the squid.

Ingredients

20 ml vegetable oil
½ teaspoon cumin seeds
2 teaspoons

Asia
Sri Lanka
India
Fish course
Pescatarian
Gluten-free

Method

Heat a large pan or wok over moderate heat, add the oil and fry the cumin seeds for 30 seconds until fragrant. Add the garlic and minced chilli and cook until softened, then stir in the ground chilli, coriander and turmeric.

Increase the heat to high, throw in the squid and toss for a few minutes until it starts to curl, then add the diced watermelon and cook for about 30 seconds until

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