Generally, I am not a big fan of fusion cooking. But, I like to try different recipes. I had this raw cantaloupe from my garden. The recipe used squash and I decided to use cantaloupe instead. It came out to be a good curry recipe with a nice coconut milk flavour and the aroma of the cumin-mustard seeds from the tempering. You can use coconut oil for the recipe.
Ingredients
- Cantaloupe - 1 1/2 cups(cut into cubes)
- Green chilli - 3nos
- Shallots - 4-5nos (chopped)
- Onion - 1 medium (chopped)
- Turmeric - 1tsp
- Chilli powder - 1 tbsp
- Coriander powder - 1 tbsp
- Coconut milk - 1 cup(thick milk)
- Cherry tomato - 6-7 nos (optional)
- Salt - to taste
- Oil - as needed
For tempering
- Mustard seeds - 1 tbsp
- Cumin seeds - 1 tbsp
- Dry chilli - 2 nos
- Curry leaves - optional
Instructions
- Heat oil in a Kadai splutters the split green chillies. Then, add the chopped onions and shallots. cook till the onions is translucent.
- Add the cubed cantaloupe, needed salt, and turmeric powder and cook with the onion-shallot mixture for 2-3 minutes. Then, add the cherry tomatoes.
- Then, add the chilli and coriander powder, cook for 1minutes. Add a cup of water. cook the gravy till the cantaloupe is 3/4th done.
- Add the coconut milk to the curry and cook for 2-3minutes until it starts to boil.
- For tempering, heat few tbsps of oil in a separate pan and splutter the mustard and cumin seed. add the dry chillies and curry leaves.
- Add the tempering to the cantaloupe curry.
- Serve hot with Rice or chapati. It will be good as a soup on its own.
Tips
- It can be made with any squash vegetables like pumpkin, yellow squash, bottle gourd, etc...
- Instead of cherry tomatoes, you can use the big chunky cut of any tomatoes.
- You can add 1tbsp of tamarind extract to give the curry a tangy taste. But, it will change the curry colour.
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