Ingredients
| 40 ml | Vegetable oil |
| 1 tsp | Cumin seeds |
| 1 tsp | Chilli powder |
| 1 Tbsp | Turmeric |
| ½ Tbsp | Ground coriander |
| 25 g | Sugar |
| 20 g | Garlic |
| 1 | Watermelon (Main) |
| 45 ml | Lime juice |
| ¼ cup | Fresh coriander |
| 180 g | Cashew nuts (Main) |
Directions
- 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 (chopped finely), 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.