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Durban-style Watermelon Rind Curry
Durban-style Watermelon Rind Curry is a traditional South African recipe for a curried offal terrine made from pigs' trotters for the gelatine and springbok legs/shanks for the meat. The full recipe is presented here and I hope you enjoy this classic South African version of: Durban-style Watermelon Rind Curry.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesSouth-africa Recipes
Watermelons are available in Durban almost year long and there are many recipe for preparing the whole of a watermelon. There are recipes available for cooing all parts of a watermelon and this one is a vegetarian curry for using the rind that would normally be thrown away.
Ingredients:
600g (4-5 cups) watermelon rind, tough green skin scraped and cut into ½ inch pieces
1 onion, chopped
1 red bell pepper, chopped
3-4 tbsp vegetable oil
½ tsp cumin seeds
½ tsp black mustard seeds
6 garlic cloves, finely grated
2 chillies, minced (habanero, typically but you can substitute milder chillies)
1 tsp paprika
1 1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp Durban fish masala
1/2 tsp sea salt
60ml (1/4 cup) water
250ml (1 cup) coconut milk
1/2 tsp garam masala
Rice, for serving
Method:
Place a wok or curry pan over medium heat. Once hot add the oil and use to fry the cumin seeds. Once they begin to splutter, add the ginger, garlic and chilli.
After 1 minute, add the onion, bell pepper and cook until the onions become translucent. Add the turmeric, paprika, coriander powder, fish masala and salt. Continue frying gently for three to five minutes until your spices have darkened and are fragrant (but be careful not to allow them to burn).
Add he watermelon rind and the coconut milk and stir well to combine. Bring the mixture to a boil, then cover, reduce the heat and let the curry simmer for 15 to 20 minutes, continuing to stir every few minuets.
Add water as needed if curry appears to dry out. After 20 minutes, add the garam masala. Let it simmer for 1 minute, covered.
Remove from heat and serve on a bed of rice.
