With bowlfuls of this energizing curry, you'll be up on your feet even all hot summer days! Chopped vegetables and watermelon harmonize perfectly! It's a dish that's creamy, spicy, and full of nutrients.
200 ml ※ It is economical to use the white part near the rind after eating the red flesh!
Red chilli pepper
Soup stock cube
Curry roux (store-bought)
50 g ※ Use whatever spice level you prefer. I recommend medium or spicy roux
Coarsely ground black pepper
Plain cooked rice
For 4 dishes
Green peas (Canned or frozen one is fine)
Heat vegetable oil and cumin seeds in a pan. Stir fry until aromatic and add the ground meat. When the colour of the meat has changed, remove from the pan.
Melt butter in the pan, and stir fry the onion over low heat for 15-20 minutes until golden brown. Add tomato and stir fry for 5-6 more minutes.
Add the cooked ground meat, watermelon, water, red chili pepper, bay leaf, and soup stock cube, and cook over medium heat for 15-20 minutes.
Turn off the heat. Remove the red chilli pepper and the bay leaf from the pan. Add your cube or powder of curry roux and simmer for 2 -3 minutes. Add the garam masala and coarsely ground black pepper for the final touches.
Serve rice on plates and pour the curry on top. Sprinkle the green peas on. It's done!
Story Behind this Recipe
My boyfriend loves this because it has just the right balance of spiciness and sweetness! He ate a lot of it, saying it was delicious.
Watermelon works well in prevent swelling and high blood pressure. It also helps discharge toxic and hazardous substances from the body and has antioxidants. The natural sugars in watermelon (fructose and glucose) can help boost your energy levels.