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Curry chataigne
Curry chataigne: breadnut seeds in coconut curry
Chataigne, the spiky breadnut cousin of breadfruit, ripens around Divali and Christmas in Trinidad, and its boiled, peeled seeds are curried with coconut milk and roasted geera into a dish many people say tastes almost like meat. It is a fixture at Divali dinners and Hindu functions, eaten with rice or roti. The common mistake is skipping the pre-boil: the seeds stay hard and their thin inner skin stays bitter. Look for chataigne in Caribbean and Asian grocers; tinned jackfruit seeds or chestnuts are the nearest swap. Chef's tip: after boiling, peel off both the shell and the papery brown skin, then split the seeds in half so the curry gets right inside.
- Total time
- 80 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 1 ¾ lb chataigne (breadnut) seedsfrom about 2 fruits
- 1 tsp saltfor boiling
- 3 tbsp vegetable oil
- 1 onionsliced
- 6 cloves garlicgrated
- 2 tbsp green seasoning
- 2 tbsp Trinidadian curry powder
- 1 ½ tsp ground roasted cumin (geera)
- ½ scotch bonnet pepperminced
- 1 ¾ cups coconut milk
- 1 cup water
- 1 tsp salt
- 1 tbsp chadon beni (culantro) (optional)chopped
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Method
0/7 doneStep 1: Cover 1 ¾ lb chataigne (breadnut) seeds with water in a pot, add 1 tsp salt and boil for 25–30 minutes until a seed can be pierced easily with a knife.
30 minStep 2: Drain and cool slightly. Crack off the outer shells, peel away the thin brown skin and split each seed in half.
Step 3: Mix 2 tbsp Trinidadian curry powder and half the ¾ tsp ground roasted cumin (geera) with 4 tablespoons of the ¼ cup water into a paste.
Step 4: Heat 3 tbsp vegetable oil in a heavy pot over a medium heat. Fry 1 onion for 3 minutes, then add 6 cloves garlic and 2 tbsp green seasoning for 1 minute.
4 minStep 5: Add the curry paste and ½ scotch bonnet pepper and fry, stirring, for 3–4 minutes until it darkens and the oil separates around it.
4 minStep 6: Add the seeds and stir to coat. Pour in 1 ¾ cups coconut milk and the rest of ¾ cup water with 1 tsp salt. Simmer uncovered for 15 minutes, stirring now and then, until the sauce is thick and clings to the seeds.
15 minStep 7: Stir in the rest of ¾ tsp ground roasted cumin (geera), scatter 1 tbsp chadon beni (culantro) over and serve with rice or roti.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 7 g
- Carbs
- 40 g
- Fat
- 17 g
- Fibre
- 9 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does curry chataigne take?
- About 80 minutes in total: 30 minutes to prepare and 50 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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