Watermelon cashew curry

Watermelon cashew curry. Photo / Supplied

Makes 1kg

40ml vegetable oil
1 tsp cumin seeds
1 tsp chilli powder
1 tbsp turmeric powder
1/2 tbsp ground coriander
25g sugar
20g garlic, peeled and finely chopped
1 watermelon, peeled, - diced and 1/4 juiced
45ml lime juice
1/4 cup fresh coriander

180g cashew pieces, toasted In a wok or thick-bottomed saucepan, heat the oil and pop the cumin seeds for 20 seconds.

Add in the spices, sugar and garlic, continue to fry until fragrant. Add in the watermelon juice and reduce by two-thirds. Allow to cool.

Whisk in the lime juice and fold though the diced watermelon, fresh coriander and cashews.

Spoon over fish fillets, roasted chicken or add firm diced tofu for a vegetarian option.