The warm heat of Kashmiri chili with fresh ginger, garlic, toasted spices and cooling, fresh watermelon, served with pan-seared, wild Gulf shrimp and aged Basmati rice.. 1/2 pound fresh shrimp, peeled & deveined 2-1/2 cups fresh watermelon, cut into 3/4-inch cubes, divided 1/3 cup diced onion 3 garlic cloves 1-1/2 tablespoons ghee or clarified butter … Continue reading Watermelon Curry with Pan-Seared Shrimp