Curry Chataigne (Breadnut)

I'll be short today since this is a long detailed post (35 pictures I believe) In the last post I showed you all how to boil the chataigne seeds. But, you may also remember me talking about eating chataigne with buss up shut, dhal puri, sada roti etc. This is how it's done... The chataigne (breadnut) is picked green to be curried.

Once you get the hang of it and its deliciousness, curry chataigne is a dish that is worth the long hard work involved to prepare it, not to mention the stickiness on your hands from the "milk" of the fruit. Incidentally, this same "milk" is what is used to catch birds. Our Trini term for it is "laglee"...OK, I'm getting a little long here so I'll stop now. We'll discuss "laglee" a bit more later on. Just remind me. Here's Curry Chataigne (breadnut) Yummy!

CURRY CHATAIGNE

2 medium chataigne ( breadnut) or 3 small
1 medium onion, chopped
2 pimento peppers, chopped
4 cloves garlic, chopped
3 tbsp curry
1 tsp geera powder
1/2 tsp saffron * (turmeric) powder
1 tsp amchar masala
2 tbsp green seasoning
3/4 cup coconut powder (about 75g)
2 tbsp coconut oil
1 1/2 tsp salt
water

* In Trinidad what we call saffron is really turmeric. It is also called Hardi by the East Indians.

Some nice young chataigne!

Rub a bit of oil on your hands. This will prevent your hands from getting sticky.

See the "milk" I was talking about? It is very sticky when dry (almost like chewing gum!).

Peel the thick outer skin.

Cut into quarters and remove the heart.

Separate the seeds from the flesh.

Chop the chataigne flesh finely

When you're separating the seeds try to leave the flesh intact.

This will make chopping it finely much easier.

Remove the skin from the seed.

Note: In this picture I'm showing the two layers before you reach the seed on the far right. Both layers must be removed.

We're ready to curry the chataigne now.

Place in a large bowl of water and wash

Mix the curry, masala, green seasoning, geera, and turmeric with 4 tbsp of water.

Heat oil and saute garlic......

...pimento peppers and onion.

Add the curry mixture and allow to reduce to an almost sticky paste.

Add the chataigne

Coat evenly with the curry

add salt to taste

mix the coconut powder in 1 cup of water

Add to chataigne and simmer for 1 minute

Pressure cook for 6 - 8 minutes

Voila! Curry Chataigne A La Trini :-)

Before I go I would like to extend warmest appreciation and gratitude to all who wished me Happy Birthday over at the fan page. Thank you all so much for you're my support. So, enjoy the curry chataigne my dear friends. I'm going to bed....Goodnight and of course





Ah gone! :-)

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