Author Notes
The inspiration for this recipe is the Indain cooking of a friend, Dale Henry. He taught a similar recipe at my culinary studio several years ago. I lost his recipe, so I made up one of my own. I like to serve it in lieu of a salad. —AndyFood
Ingredients
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1/2
small watermelon, seedless preferred
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1/3 cup
cider vinegar
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1 teaspoon
kosher salt
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1/2 teaspoon
freshly ground black pepper
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1 teaspoon
curry powder
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3 tablespoons
olive oil
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1
small onion, julienne sliced
Directions
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Remove rind and dice the half-watermelon. .
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Place 2 cups cubed watermeilon into a food mill. Process and discard seeds and pulp. Place the rest of the cubed melon in a large bowl and set aside.
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Place all juices extracted by the food mill into a small saucepot and heat over high. Boil until 1/3 cup remains.
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Add vinegar, salt, pepper, curry powder and olive oil to the pot and stir to incorporate. Add onion and stir 1 minute longer.
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Transfer to a cool bowl and allow to cool for 30 minutes. (Note - this can be made 12 hours ahead and refrigerated until ready to use)
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Toss the reserved watermelon with the cooled reduction. Serve immediately or refirgerate.
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