(2017) Watermelon Curry

This recipe is based on one from “660 Curries” by Raghavan Iyer . Apparently it’s a specialty of the Indian state of Rajasthan. 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. The ajwain and nigella seeds are available at Indian groceries and I think I’ve seen them at Sevananda. I can’t wait to try this one.

Cantaloupe Soup with Basil

I’m on a melon mission this week. We’ve been making cantaloupe granita from a great recipe from Walker Brown of Inman’s Park’s Wisteria Restaurant. Can’t share that recipe yet, it publishes in the AJC on August 11, but here’s a similar recipe for a melon soup that you could turn into a granita just by adding a little simple syrup and then freezing it. If you need some other melon ideas, check out http://grassfedcow.com/ingredient/watermelon/. The recipes there are generally for watermelon, but you could use the cantaloupe in most.

This recipe is fabulous. No idea where I first found it. Use it as a cold soup as it was first intended, add a little seltzer or club soda and make a spritzer, add a little gin and make a cocktail, add a little simple syrup and freeze it for a granita. It couldn’t be simpler and it couldn’t be more delicious.