Charred watermelon with coconut sambal

Step by Step

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.

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

2 2
Watermelon

1 1
Ginger

20 grams 0.04 lbs
Echalion shallot

1 1
Green chilli

1 1
Black mustard seeds

0.5 tsp 0.5 tsp
Rapeseed oil

1 tbsp 0.5 fl. ozs
Fresh curry leaves

6 6
Desiccated coconut

50 grams 0.11 lbs

Charred watermelon with coconut sambal

Summary

Step by Step

Step 1

Step 2

Ingredient

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