The photo is of yellow watermelon curry. You can make it with red watermelon, but I bought the yellow one unsuspecting until I opened it up.
This recipe is modified from a LA Times article in June of 2003, I think. They got it from "The Great Curries of India" by Camellia Panjabi (a great name, no?).
It is festive food because you can be pretty sure most people in the U.S. have never tasted it before. If you can get them to try it, they are amazed by the wild combination of flavors and textures.
10 cups watermelon, seeds removed, cut into 1 inch dice (about 1/4 of a large melon)
1/8 tsp paprika
1/4 tsp chili powder or more to taste
1/4 tsp ground turmeric
1/2 tsp ground coriander
1-2 garlic cloves, pressed or minced
1/2 tsp salt
2 tsp vegetable oil
1/2 tsp cumin seeds
Juice of 1/2 lime
1/2 Tbsp sugar
Puree 1 cup of the watermelon with the spices down ingredient list to salt.
Heat oil in a large skillet over high heat, add cumin seeds and fry a bit until they turn a little brown and fragrant. Immediately add the watermelon juice puree. Lower heat and simmer for about five minutes, until it is reduced by one-third. Add lime juice and sugar and simmer one more minute. Add the watermelon chunks and toss gently until warmed through.
You can serve hot, at room temp, or cold. It is wild and amazing whichever way you choose.