Watermelon Curry

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Great Curries

By Keith Floyd

Published 2004

  • About

This is a wonderful, palate-cleansing, summer dish with bite. It makes a great appetizer, light but tangy.


  • ½ large watermelon, skinned, deseeded, and cut into 1½ inch/ 4 cm cubes
  • 2 teaspoons chili powder
  • 1 tea


Take a handful of the chopped watermelon and whiz in a food processor to make a juice. Add this juice to the chili, turmeric, and coriander powders and the garlic purée and add salt to taste.

Heat a little vegetable oil in a pan and add the cumin seeds and cook for a few seconds, then add the spiced juice.

Reduce the heat and simmer for a few minutes, or until the liquid is redu