Photo by Fernanda Alvarez Papaya Curry
This recipe for Curry Papaya takes curry to a whole new, tropical level that's both fresh and sweet.
Curry has been a long established staple in Indian cuisine. This Papaya Curry is a tropical take on it. Sweeter, without the distinctive taste of the curry, this recipe is vegan-friendly and pairs well with steamed rice. If you want to add protein, white fish is a delicious option. Be sure to find a really ripe papaya when making this dish, so the fruit's flavor keeps it’s original sweetness. Enjoy chilled or warm.
Ingredients
- 2 cups papaya raw, cubed
- 2 cups coconuts grated
- 1 onion sliced
- 2 green chillies
- 2 tsp Turmeric powder
- 2 cm fresh ginger sliced
- 2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 4 leaves curry
- 3 tsp coconut oil
- salt to taste
- 3/4 cup coconut milk
- 4 tbsp fresh cream (heavy cream)
Directions
- Add a little warm water to grated coconut and extract the thick coconut milk. After extracting milk, do not throw away the grated coconut.
- Heat oil in a skillet, add both mustard seeds and cumin seeds.
- When it sputters, add green chilli, ginger, onion and curry leaves etc.
- Saute for few minutes.
- Add papaya and saute for another five minutes.
- Add aprox 1.5 cups of water, turmeric powder and salt. Cook till papaya softens.
- Remove a ladle full of this cooked papaya and mix with coconut and grind to a fine paste.
- Add the ground mixture to the curry. Boil it.
- Reduce the flame. Add coconut milk, milk and the beaten cream to the sauce.
- Switch off when heated all the way through. DO NOT BOIL after adding the above ingredients.
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