News Americas, NEW YORK, NY, Fri. June 21, 2019: This week’s Caribbean recipe is mostly known in Guyana and Trinidadian Hindu communities where the chataigne or Katahar fruit, also known as bread nut, is curried and served as Hindu religious ceremonies and weddings. Small, immature breadnut fruits are sliced and cooked as a vegetable. However, cleaned Katahar is sold at markets in Guyana and West Indian supermarkets in the US and Canada. Give curry chataigne a try. Get the recipe from ‘Caribbean Curries’ by Felicia J. Persaud that is available exclusively on Amazon. Here’s what you will need to make it.
INGREDIENTS
1 medium Chataigne/Katahar (cleaned and chopped)
1 can coconut milk or milk extracted from 1 grated dried coconut
1 teaspoon ground turmeric (dye)
2 tablespoons garam masala
2 tablespoons ground cumin
2 tablespoons curry powder
2 whole cloves
1-inch piece cinnamon stick
1 large tomato chopped
1 large onion chopped
5 cloves of garlic chopped
½ Scotch Bonnet pepper (or any pepper of your choice)
1 tablespoon oil
Salt to taste.
METHOD
Get full recipe here now.
Bon Appetite.
