Name: How to make Trini Curry Chataigne
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 10
Cuisine: Caribbean
Ingredients: 1 Kg Breadnut Flesh; 2 Tablespoons Green Seasoning; 3 Cloves Garlic; 1/2 teaspoon Jeera (Cumin) Seeds; 2 tablespoons Virgin Coconut Oil; 1000 ml Coconut Milk; 2 Tablespoons Curry Powder; 1 tablespoon Amchar or Caram (hot) Marsala Powder; 300 ml Water; Salt To taste

Aerial view of Trini Curry Chataigne with spoon on the side

Chataigne or Breadnut is found in the tropical regions of Polynesia, Asia Pacific, Africa, Central America, and the Caribbean. Breadnut, also commonly called Chestnut, is family to the Breadfruit; however, the exterior surface is covered with blunt spikes with large seeds encased in layers of white fibrous flesh. The seeds can be dry roasted and used to make a coffee-like drink, boiled in salt water and eaten like nuts or boiled and mashed into a paste and eaten like a dip similar to hummus. We in Trinidad use the white flesh for curry, and it’s often served during Diwali celebrations. So if you’re looking for a new curried vegetable experience, try this Curry Chataigne recipe.

#Diabetic Friendly #Gluten Free #Lacto Vegetarian #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Healthy Lunches #Nuts and Seeds #One Pot #Trinidad #Caribbean Vegetarian

Chef's Knife

Cutting Board

Large Heavy Bottom Pot

Medium Mixing Bowl

Serving Bowl

Wooden Spoon

Author: Rachael Ottier Hart

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Time & Serves

Prep Time

15 mins

Cook Time

90 mins

Total Time

105 mins

Serves

Ingredients

1 Kg Breadnut Flesh
2 Tablespoons Green Seasoning
3 Cloves Garlic
1/2 teaspoon Jeera (Cumin) Seeds
2 tablespoons Virgin Coconut Oil
1000 ml Coconut Milk
2 Tablespoons Curry Powder
1 tablespoon Amchar or Caram (hot) Marsala Powder
300 ml Water
Salt To taste

Instructions

Preparing Fresh Chataigne

When using the fresh fruit, make sure it's an unripe green Breadnut that's firm to the touch. Then coat your hands and wrists with cooking oil to protect you from the itchiness and stickiness of the fresh fruit.

Cut the fruit into quarters, separate the white flesh from the seeds and chop the white meat. Then, try our Breadnut Hummus recipe to utilize the entire fruit.

Alternatively, you can use pre-seeded flesh fresh or frozen.

Cooking the Chataigne

Using a bowl, season the flesh with the Green Seasoning, Curry Powder, and Marsala Powder.

Add the coconut oil and place it on medium to high heat using a large, heavy-bottom pot.

Once the oil is hot, add the whole garlic cloves and the Jeera Seeds and cook until burnt, then remove from the oil.

Carefully place the seasoned Chataigne flesh into the hot oil, stir using a wooden spoon, and let simmer for 5 minutes.

Add the coconut milk mixture, then reduce the heat to medium and let it simmer for an hour adding water if necessary while it cooks.

After an hour, make sure most of the liquid has been absorbed, and you are left with a light gravy throughout the Chataigne flesh.

Cover and let it rest for 30 minutes or until warm to the touch for those eating with their hands.

Serve alongside your other curry favorites and your choice of roti or rice.

Nutrition Disclosure