1 tsp each ground turmeric, ground chilli and coriander seeds
3 garlic cloves, finely chopped
1 kg watermelon flesh, cut into 2 cm cubes
1 tbsp vegetable oil
1 tsp cumin seeds
10-12 fresh curry leaves
Pinch of white sugar

Crush coriander seeds in a mortar and pestle until coarsely ground. Add turmeric, chilli and garlic, pound to a coarse paste, then add 200 gms watermelon and pound until pulpy. Set aside.
Heat vegetable oil in a saucepan over medium-high heat, add cumin seeds and stir until fragrant and starting to pop (2-3 minutes). Add curry leaves, stir until fragrant (1 minute), then add watermelon mixture and simmer until starting to thicken (4-5 minutes). Add remaining watermelon, stir to coat well in sauce and cook until just warmed through (2-3 minutes). Season to taste with white sugar, sea salt and freshly ground white pepper, and serve immediately with rice.