This is a vegetarian special with roti, curry chataigne (curry breadnut). I'll be short today since this is a long detailed post. 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 (curry 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 tablespoon curry
1 teaspoon geera powder
½ teaspoon saffron * (turmeric) powder
1 teaspoon amchar masala
2 tablespoon green seasoning
¾ cup coconut powder (about 75g)
2 tablespoon coconut oil
1½ teaspoon salt
* In Trinidad what we call saffron is really turmeric. It is also called Hardi by the East Indians.
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.
When you're separating the seeds try to leave the flesh intact. This will make chopping it finely much easier. Chop some of the the chataigne flesh finely.
Remove the skin from the seed. We're ready to curry the chataigne now.
Note: In this picture I'm showing the two layers before you reach the seed on the far right. Both layers must be removed.
Place in a large bowl of water and wash.
Heat oil and sauté garlic. Add 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...and 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 🙂
Curry Chataigne FAQs
- Which is the best curry to use? The brands of curry vary, so you will have to try time until you get your favourite. However, the commercial Madras curry powders are the hottest.
- Is Chataigne a nut or a fruit? Chataigne is a fruit.
- Can I use ripe breadnuts in this recipe. No, only use the breadnuts that are green.
- What is the serving size for this recipe? It will depend on the size of the fruit. 8-14 seeds is a serving size. However, you can get as much as 150 seeds in a chataigne or breadnut.
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! 🙂 Enjoy Curry chataigne Recipe.