This is an old Kerelan jungle dish, which is now popular as part of a fish thali as a veg side.
To serve 6:
- 2/3 of half the flesh of a coconut
- 3 green chillies, chopped long ways
- 1 red onion finely diced
- 1 1/2 tbsp heaped of coconut oil
- 1/2 tsp mustard seeds
- 1-2 stems of cury leaves
- 1/3 tsp turmeric
- 1/2 tsp salt
- 1/2 green papaya (told this is good for low blood pressure!)
Finley dice or grate the papaya, onion and coconut. Heat pan on a high heat. Add oil, when hot add mustard seeds, allow to pop, when broken and 1-2 stems of curry leaves. Quickly cover with a lid to avoid spitting. Remove lid and add chilli and onion. Stir. Add turmeric and salt. Add the coconut and papaya. Close lid and lower the heat for 5 -10mins, stir then leave for a further 5 mins.