The Party Duck’s watermelon curry

INGREDIENTS SERVES 4

1 small, seedless watermelon rind removed and cut into 1-inch cubes

2 tbsp vegetable oil 1 tsp cumin seeds 1 tsp coriander seeds 3 cloves garlic, minced 1 tsp ground coriander ¼ tsp ground turmeric ¼ tsp ground cayenne pepper ½ tsp salt

2 tsp fresh coriander, coarsely chopped

Steamed basmati rice, for serving

DIRECTIONS

Purée a third of the watermelon cubes in a blender or food processor until smooth; set aside.

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the cumin seeds and coriander seeds and cook until toasted and fragrant, for about 30 seconds.

Add the garlic and sauté until it just starts to brown, about 30 seconds.

Add the puréed watermelon, coriander, turmeric, cayenne and salt. Reduce the heat to medium-low, simmer, and let the liquid reduce slightly and thicken, 3 to 5 minutes.

Add the remaining watermelon cubes to the pan. Toss them gently to coat so that they’re evenly coated with sauce.

Cover the pan and simmer until the watermelon is heated through, 3 to 5 minutes.

Taste and season with more cayenne and/or salt as needed.

Sprinkle with the coriander and serve over rice.