Papaya Curry Recipe

Recently I was in Kerala going through a 5 week Ayurveda Pancha Karma Retreat at House of Ayurveda. Doctor Mini Joy, as well as being a first rate, third generation Ayurveda Doctor, is also an amazing cook. One day she prepared this mouthwatering Kerala speciality for us.

Prep time: 20 minutes


1 large ripe papaya

Coconut milk

10 small shallots

5 cloves

1 small stick cinnamon

5 cardamom pods

½ teaspoon turmeric

chili powder to taste

salt to taste

Fry the chopped shallots in coconut oil or ghee. Grind the spices in a mortar and pestle and add them to the frying shallots.

Peel the papaya and remove the seeds. Chop it into medium size chunks and add it to the frying mixture of shallots and spices, stirring it till all the spices are blended with the chunks of papaya.

Put a lid on the mixture and steam it in its own juices for approximately 10 minutes.

Then open the lid, stir well once more and add coconut milk and make it warm. Decorate with finely chopped fresh coriander leaves.

Serve with brown, red or black rice.

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