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Charred watermelon with coconut sambal

Charred watermelon with coconut sambal

By Michelle Jang
15’ Prep time
25’ Cook time
40’ Total time
226 Calories
4 Serving

Summary

Lightly charred watermelon with sri lankan-inspired coconut sambal makes a delicious summer snack or side.
Michelle Jang 0 Followers

Step by Step

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Step 1

To make the sambal, put the coconut in a bowl and pour over 100ml cold water. Mix well and set aside for 20 minutes to soak. Heat 1 tbsp oil in a shallow pan and once hot, sprinkle in the mustard seeds. As soon as they pop, throw in the curry leaves and fry for a few seconds. Add the shallot and fry until soft (3-4 minutes), then add the garlic, green chilli and ginger; sauté until fragrant (1-2 minutes). Squeeze out the excess water from the coconut and scatter into the pan along with a little chilli powder. Season and cook over a low-medium heat, stirring frequently, until the coconut is dark golden brown (12-15 minutes). Take off the heat and squeeze over the lime juice.
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Step 2

Meanwhile, lightly oil a griddle pan and put over a high heat. Cook the watermelon wedges for 1 minute on each side, until lightly charred (you’ll need to do this in batches). Arrange on a platter and spoon over the sambal. Serve with the lime wedges on the side.

Ingredient

  • Limes
    Limes
    2
  • Watermelon
    Watermelon
    1
  • Ginger
    Ginger
    20 grams
  • Echalion shallot
    Echalion shallot
    1
  • Green chilli
    Green chilli
    1
  • Black mustard seeds
    Black mustard seeds
    0.5 tsp
  • Rapeseed oil
    Rapeseed oil
    1 tbsp
  • Fresh curry leaves
    Fresh curry leaves
    6
  • Desiccated coconut
    Desiccated coconut
    50 grams
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