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 CHILES
- 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)
- 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.