AMANDA’S CURRY CHATAIGNE

Ingredients

2 lbs medium chataigne ( breadnut) or 3 small
1 medium onion, chopped
2 pimento peppers, chopped
4 cloves of garlic, chopped
3 tbsp curry
1 tsp geera powder
½ tsp turmeric  powder
1 tsp amchar masala
2 tbsp green fresh seasoning
3/4 cup coconut powder (about 75g)
2 tbsp coconut oil
1½ tsp salt
water

Directions

1. Rub a bit of oil on your hands. This will prevent your hands from getting sticky.
   Peel the thick outer skin.Cut into quarters and remove the heart. Separate the seeds from the flesh. Chop the chataigne flesh finely
   When you’re separating the seeds try to leave the flesh intact. This will make chopping it finely much easier. Remove the skin from the seed.
2. Place in a large bowl of water and wash.
3. Mix the curry, masala, green seasoning, geera, and saffron with 4 tbsp of water.
   
   
4. Heat oil and saute garlic, pimento peppers and onion. Add the curry mixture and allow to reduce to an almost sticky paste.
5. Add the chataigne. Coat evenly with the curry. Add salt to taste.
6. Mix the coconut powder in 1 cup of water Add to chataigne and simmer for 1 minute. Continue to cook until tender or pressure cook for 6 – 8 minutes.