My British mother-inlaw awakened my palate to enjoying the occasional curry for dinner, as she seemed to be innately skilled at turning various leftovers lingering in the refrigerator into a satisfying and fun weeknight curry dinner. I do not own this cookbook because I only make curried fare a few times a year and could never imagine wanting to make 660 different curry dishes. Serve with rice.( April 27, 2023) Raghaven Iyer, an Indian- born American chef who sadly passed away earlier this month, was probably best known for writing “660 Curries – A Gateway to Indian Cooking” (Workman, 2008). Transfer curry to a serving platter and sprinkle with the cilantro.
Raise the heat to medium-high and boil, stirring occasionally, until the flesh softens slightly and the flavors come together, about 5 minutes. Uncover saucepan, add the red flesh, and stir to combine. Simmer curry, stirring occasionally, until the rind pieces are tender, about 10 minutes. Pour 1 cup water into pan, cover, and reduce heat to medium-low. Add watermelon rind, salt, and turmeric and cook, stirring occasionally, until rind is lightly browned and liquid has almost evaporated, about 7 minutes. Add garlic and cook, stirring, until golden brown, about 30 seconds. Add ajwain, cumin, nigella seeds, and chiles and cook, swirling the pan, until spices are toasted and fragrant, 2–3 minutes. In a 2-quart saucepan, heat oil over medium-high heat. Separate the rind from the red flesh with the knife and cut both rind and flesh into 1-inch pieces. Trim and discard the thin, dark green skin of the watermelon rind with a knife, leaving the inner, whitish-green rind intact. Ingredients:ġ (3-pound) piece watermelon, rind left on, seeds removedĢ teaspoons chopped fresh cilantro, to garnish The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. It was printed in Saveur magazine, I think, and they recommend for a thicker curry, remove half of the cooked watermelon pieces, blend them to a pulpy consistency, and stir them back into the curry. Apparently it’s a specialty of the Indian state of Rajasthan. This recipe is based on one from “660 Curries” by Raghavan Iyer.
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