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Discussion Starter · #1 ·
This was in the LA Times food section and I thought it looked AMAZING!<img alt="" class="inlineimg" src="/images/smilies/shocked.gif" style="border:0px solid;" title=":eek:"><br><br><br><br>
Watermelon Curry (matira)<br><br><br><br>
1/4 of a large watermelon<br><br>
1/8 tsp paprika<br><br>
1 1/2 tsp ground red pepper<br><br>
1/8 tsp ground tumeric<br><br>
1/2 tsp ground coriander<br><br>
1 tsp garlic puree<br><br>
1/2 tsp salt<br><br>
2 tsp oil<br><br>
1/4 tsp cumin seeds<br><br>
1 Tbsp lime juice<br><br>
1/2 Tbsp sugar<br><br><br><br>
Cut up the watermelon, remove rind and seeds and chop the fruit into 1 inch cubes. (about 10 cups)<br><br><br><br>
Puree 1 cup of the fruit to make juice. Add the paprika, ground red pepper, tumeric, coriander, garlic and salt to taste.<br><br><br><br>
Heat the oil in a skillet over high heat and fry the cumin seeds 20 seconds. Immediately add the juice. Lower the heat and simmer until the liquid is reduced by one-third, about five minutes.<br><br><br><br>
Add the lime juice and sugar to taste. Cook 1 min. Add the watermelon pieces and cook over low heat 3-4 min, tossing until heated through.<br><br><br><br>
I can not wait to try this!!!
 

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wow! that sounds amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! <img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:"><img alt="" class="inlineimg" src="/images/smilies/lick.gif" style="border:0px solid;" title=":lick:">
 

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Discussion Starter · #3 ·
Oh, it serves 2-4. Sorry, I forgot to put that down <img alt="" class="inlineimg" src="/images/smilies/pimp.gif" style="border:0px solid;" title=":tame:">
 

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*sticks head in*<br><br><br><br>
w.... water.... watermelon? did someone say....<br><br><br><br>
W A T E R M E L O N<br><br><br><br>
????<br><br><br><br><br><br>
I LOOOOOVE watermelons. I never tried to spice them up, but this might just be the incentive!!!<br><br><br><br><br><br>
*trabs away to kitchen to check pantry for spices*<br><br><br><br>
p.s. btw what a lovely username you have! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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This recipe can't be right. 1.5 tsp of ground red pepper for 2 to 4 servings is a <b>staggering</b> amount. I assume they mean (hot) cayenne pepper, because that is the only kind of "ground red pepper" I've seen on spice shelves. 3/4 of a teapoon, in one serving -- I don't think there is anyone who can handle it. I commonly put just 1/2 a pinch in single portions various cooked foods, and it makes quite hot. 3/4 teaspoon would be assault with a deadly weapon.
 

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> 1.5 tsp of ground red pepper for 2 to 4 servings<br><br>
> is a staggering amount<br><br><br><br>
Not if you're Hungarian! Bring on the Scoville unit fiest! <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

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I don't consider it staggering, but I wonder if it isn't that the Paprika is 1.5tsp and the Red pepper is 1/8 tsp.<br><br><br><br>
Whatever - I rarely follow the recipe exactly.....I'll probably put in crushed red pepper anyway <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

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Discussion Starter · #9 ·
Well now that you mention it, the red pepper and paprika amounts do look sort of odd to me. I checked the paper and that is how the recipe is printed, but I emailed LA Times and maybe they will email me back. I will keep you up to date. But when I make this, I am going to switch the two amounts of red pepper and paprika.
 

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Discussion Starter · #10 ·
Update: the author wrote me back and said they tested it many times in their test kitchen, and it was spicy, but the sweetness of the watermelon cut the heat. Also, he said it was for 4-6 people, but the printed recipe says 2-4. I thought 9 cups of watermelon seemed like a lot for 2-4 people!
 

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Discussion Starter · #11 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block"><i>Originally posted by soilman</i><br><br><b>This recipe can't be right. 1.5 tsp of ground red pepper for 2 to 4 servings is a staggering amount. I assume they mean (hot) cayenne pepper, because that is the only kind of "ground red pepper" I've seen on spice shelves. 3/4 of a teapoon, in one serving -- I don't think there is anyone who can handle it. I commonly put just 1/2 a pinch in single portions various cooked foods, and it makes quite hot. 3/4 teaspoon would be assault with a deadly weapon.</b></div>
</div>
<br><br><br>
Oooh, I must be superhuman then. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br>
I put about that much cayenne pepper in my tofu recipe that I posted earlier... Perhaps even more... Maybe it's because I'm hispanic. <img alt="" class="inlineimg" src="/images/smilies/wink3.gif" style="border:0px solid;" title=";)"><img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D"><br><br><br><br><img alt="" class="inlineimg" src="/images/smilies/love.gif" style="border:0px solid;" title=":love:"> cayenne pepper.
 
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