Watermelon Rind Curry, Used My Melon And Used The Whole Watermelon!

 

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February 2016 is New Zealand’s First Watermelon month, the key producer of the great watermelons that are grown in NZ is LeaderBrand and they are the brains behind this idea. This post is a part of a competition to create recipes using watermelon or to use a great pun, to use your melon.

I have had my thinking hat on for a while thinking about watermelons and #NZWatermelonMonth. In my head I have file cabinets full of recipes and ideas I have seen. It took a while for my brain to find this idea and when I did I made it my own and cooked my heart out.

Now, I didn’t make this idea up and it doesn’t look pretty. It tastes mighty fine and is a fab way to use all of the melon. The taste isn’t unlike cucumber or marrow but better.This is based upon an Indian dish which was stored in my vast head files, this dish is called ,tarbooz ke chile ki sabj. It hails from the Rajasthan region which is the region of India that calls me back and I hope to visit again one day.

This dish is more of a side dish and will go perfectly with just about every Indian main I can think of. I have kept the spices to ones likely to be found in your cupboard but feel free to experiment. I am sure my dish is not very authentic but it is the flavours I love. Be brave, use your melon…..your whole melon.

I am sure you can come up with things to do with the normal people’s part.  There are many recipes out there for wonderful salads, sorbets and smoothies.

I don’t usually post many pictures with my recipes but I wanted to add a couple here so you can see how to best cut the watermelon. The rind on my watermelon wasn’t huge but it still worked fine.

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This amuses me, it looks as if the watermelon is getting undressed.

 

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Watermelon Rind Curry - Muffinmum.com

  • Servings: 2-3 as a side dish
  • Print

Canola oil

400g water melon rind chopped into 2cm rough square (you can increase the spice ratio to suit how much rind your watermelon yields)

1-2 cloves garlic finely chopped

2 tsp cumin seeds

1  tsp ground cumin

1 tsp ground coriander

1 tsp turmeric  powder

1/2 tsp chilli powder

1  tsp garam masala

Salt and pepper

1/4 c water

Heat oil in a pan, you need just enough to cover the bottom.

Add cumin seeds and cook until you can smell them release their flavour.

Tip in garlic and give a good shake and let cook for a minute.

Next add the spices.

Tip in that rind and stir well so it is coated in the spice oil.

Add the 1/4 c water and cover the pan.

Cook for 10 mins on a low heat, give the pan couple of shakes.

Remove lid and cook until the rind is soft.

Serve warm as a side dish and enjoy.

 

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Cumin Potatoes with The Lucky Sod’s Little Diggers.

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We love these spuds and the name of the company. I find that when I pick up a bag of Lucky Sod’s I know I am getting quality potatoes.

Summer in New Zealand means little potatoes and invites to barbecues that ask you to bring a plate. For those not in NZ, it doesn’t mean you have to take a plate but to bring some food with you to be shared with all. Potatoes are often over looked and I have the perfect recipe for you to impress the host. These cumin potatoes are excellent for dinner too, we had them tonight with stir fried vegetables and a sausage.

With the recipe you can crisp the spuds up two ways. Either carry on cooking them in the fry pan and keep flipping or pop them in the oven in a roasting pan. I have used a disposable baking tray to take them to barbecues  and they have vanished quickly. They are best kept at room temperature.

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Cumin Potatoes- Muffinmum.com

  • Servings: this recipe 2-3 people
  • Print

This recipe can be increased easily and they work just as well. Make sure your pans are big enough to have a single layer of potatoes.

Ingredients

500g potatoes (I use Lucky Sod Little Diggers)

2 tsp cumin seeds

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp ground turmeric

1/2 tsp cardamom

Salt and pepper to season

Oil for frying

Method

Cut potatoes so they are all even sized

Boil potatoes in salted water until a knife can be interested

Drain

In a large fry pan heat enough oil to just cover the base

Add the cumin seeds and brown

When they are brown add the potatoes

Stir the potatoes so they are covered in seeds

Cook for 2-3 minutes and keep stirring and

Add remaining spices, salt and pepper

Give everything a very good stir so all are covered and yellow

You can either keep cooking in the fry pan and stir regularly until brown and crispy

or

Place in a roasting tin and pop into the hot oven at around 180℃ and roast for 40-45 minutes stirring occasionally until nice and crispy.

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Cumin Spuds (will make in exchange for beer)

When Claire and I were young we used to make these potatoes after the pub. Many a young man loved us for our spuds and we were often paid in pints.
Now I often eat them in Hare Krishna Higher Taste with my friends Kat. Together we have learnt to pile our food perfectly. These spuds are very similar to the ones we put on top of our rice.
I have been making them for over 20 years so please excuse the vagueness and alter to your tastes. They originate from a Madhur Jefferies recipe which also had cauliflower.
Preheat oven to 180 (if using)

Ingredients-
4-5 Good roasting potatoes, scrubbed and cut into 2cm chunks- parboil until just soft
1 tblsp Canola oil
2 teaspoons Cumin seed
2 teaspoons mustard seeds
2 teaspoons of each of these-
ground cumin
ground turmeric
ground cardamom
Salt & Pepper to taste

Heat oil in a wok
Put cumin seed and mustard seeds in oil, when they start popping add potatoes and stir
Add rest of ground spices and salt and Pepper (to your taste)
Cook for around 10 mins, stirring regularly.
Here you can either carry on cooking in the pan or put into a roasting pan and bake for 30-40 minutes.

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