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Watermelon Rind Curry
Beverages • Singapore
How to Make Watermelon Rind Curry (Traditional & Healthy Version)
Watermelon Rind Curry is a hidden gem in Singapore's diverse vegetarian cuisine, celebrated for its resourcefulness and flavour. Originating from the South Indian community in Singapore, this dish transforms what is often considered kitchen waste—the rind of watermelon—into a vibrant, spicy curry that perfectly complements steamed rice or chapati. Singapore’s hawker centres and kopitiams are known for their inventive takes on traditional recipes, and Watermelon Rind Curry is a delicious example of this spirit of fusion and sustainability. With its unique blend of local spices, coconut milk, and tender watermelon rind, this curry offers a delightful balance of sweet, tangy, and spicy notes. It’s a staple in many Singaporean homes, particularly among those who value reducing food waste and embracing plant-based meals. The curry is light yet satisfying, making it an ideal choice for anyone looking for an authentic, healthy Singaporean recipe that’s simple to prepare and packed with flavour. Enjoyed at breakfast or lunch, this dish reflects Singapore’s multicultural food heritage and the innovative flair found throughout the city’s vibrant food scene.
Ingredients(for 1 medium bowl (about 350g))
- 2 cups Watermelon rind (outer green skin removed, white part diced) (fresh, from local watermelon)
- 1 small Onion (finely chopped)
- 1 medium Tomato (diced)
- 1 sprig Curry leaves (fresh, daun kari)
- 1 tsp Mustard seeds (biji sawi)
- 1/2 tsp Turmeric powder (serbuk kunyit)
- 1/2 tsp Chilli powder (adjust to taste)
- 1 tsp Coriander powder
- 1/2 cup Coconut milk (light) (santan cair)
- 1 tbsp Cooking oil (can use canola or sunflower oil)
- to taste Salt
- 1 tbsp Fresh coriander leaves (chopped, for garnish) - optional
Instructions
- 1
Peel the green outer skin from the watermelon rind, then dice the white part into small cubes. Rinse well.
5 minutes
Ensure all green skin is removed for best texture.
- 2
Heat oil in a medium pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves for aroma.
2 minutes
Wait for the mustard seeds to pop before adding curry leaves for optimal flavour.
- 3
Stir in chopped onion and sauté until translucent. Add diced tomato and cook until softened.
5 minutes
Sauté onions until golden for natural sweetness.
- 4
Add turmeric powder, chilli powder, and coriander powder. Stir well to coat the onions and tomato.
2 minutes
Lower heat to avoid burning the spices.
Why This Dish is Healthy
This Watermelon Rind Curry recipe is a health-conscious choice because it turns an often-discarded ingredient into a nutritious, low-calorie meal. It’s packed with fibre, vitamins, and minerals, while being low in saturated fat. The use of light coconut milk and minimal oil keeps the calorie count down, making it ideal for those tracking macros or seeking weight loss. It’s plant-based, heart-healthy, and supports a sustainable lifestyle.
Watermelon Rind Curry is low in calories and rich in dietary fiber, making it great for digestion and satiety. The rind contains vitamins A, B6, and C, plus antioxidants that support immune health. With minimal oil and light coconut milk, this recipe provides healthy fats, while spices like turmeric and coriander add anti-inflammatory benefits. The dish is naturally gluten-free and suitable for vegetarian and vegan diets, contributing to a balanced meal.
Pro Tips
- 💡Tip 1: Choose a fresh, crisp watermelon rind for the best results and texture.
- 💡Tip 2: For a richer flavour, toast the spices briefly before adding the rind.
- 💡Tip 3: Don’t overcook the rind—retain some bite for texture and nutrition.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain consistency.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 90.0 kcal |
