Papaya Curry, photo by Fernanda AlvarezPhoto by Fernanda Alvarez
Cuisine: Fusion
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
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.


  • 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)


  1. Add a little warm water to grated coconut and extract the thick coconut milk. After extracting milk, do not throw away the grated coconut.
  2. Heat oil in a skillet, add both mustard seeds and cumin seeds.
  3. When it sputters, add green chilli, ginger, onion and curry leaves etc.
  4. Saute for few minutes.
  5. Add papaya and saute for another five minutes.
  6. Add aprox 1.5 cups of water, turmeric powder and salt. Cook till papaya softens.
  7. Remove a ladle full of this cooked papaya and mix with coconut and grind to a fine paste.
  8. Add the ground mixture to the curry. Boil it.
  9. Reduce the flame. Add coconut milk, milk and the beaten cream to the sauce.
  10. Switch off when heated all the way through. DO NOT BOIL after adding the above ingredients.
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