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.
A Yummy Curry Chataigne!
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 Recipe
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
* In Trinidad what we call saffron is really turmeric. It is also called Hardi by the East Indians.
Note: In this picture I’m showing the two layers before you reach the seed on the far right. Both layers must be removed.
Ah gone! Enjoy Curry chataigne Recipe.