Cris n Curri
Cris n Curri

Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to make a special dish, cris n curri. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cris n Curri Chayote was one of the foods introduced to the Old World during the Columbian Exchange. Originating from Central America where it was cultivated by the Aztecs and Mayans, European explorers spread the plant to the Caribbean where it is known as christophene or chou chou. Chayote is an important part of traditional diets across.

Cris n Curri is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Cris n Curri is something that I have loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have cris n curri using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Cris n Curri:
  1. Take 500 g (2) chayote, cubed
  2. Make ready 150 g (5.5 oz) watermelon
  3. Make ready 150 g (5.5 oz) melon
  4. Take 1 tbsp coconut oil
  5. Prepare 1/2 tsp nigella seeds
  6. Make ready 2 lime leaves, shredded
  7. Get 1 shallot, finely minced
  8. Make ready 2 cloves garlic, minced
  9. Prepare 1 tsp fresh ginger, grated
  10. Get 2 tbsps Jamaican curry powder
  11. Make ready 1/4 tsp allspice, ground
  12. Get sprig thyme
  13. Make ready sprig mint leaves, shredded
  14. Take 1 scotch bonnet chilli
  15. Take juice of 1/2 a lime
  16. Get good pinch sea salt

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Instructions to make Cris n Curri:
  1. Puree the melon and watermelon. Cut the chayote in half, remove the skin if a less fibrous texture is desired, take out the inner core and chop into bite size pieces.
  2. In a skillet heat the oil, add the nigella seeds and when they start to crackle, add the lime leaves, then the onion, garlic and ginger and cook for around 5 minutes until the onions are soft.
  3. Add the curry powder, all spice and cook for a minute or so until fragrant. Stir in the chayote, melon puree, thyme, mint and the whole scotch bonnet. Bring to the boil, cover and simmer for 15-20 minutes until the chayote is soft. Add a good squeeze of lime and a good pinch of salt.
  4. Serve with brown rice.

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