Cris n Curri
Cris n Curri

Hello everybody, it’s Brad, welcome to our 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. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Cris n Curri is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Cris n Curri is something which I’ve loved my whole life. They are nice and they look fantastic.

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. Add a good squeeze of lime and a good pinch of salt. The word "Irie" is worn out and using it is dead giveaway that you are a tourist.

To get started with this particular recipe, we must first prepare a few components. You can have cris n curri using 16 ingredients and 4 steps. Here is how you cook that.

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. Take 150 g (5.5 oz) melon
  4. Prepare 1 tbsp coconut oil
  5. Make ready 1/2 tsp nigella seeds
  6. Make ready 2 lime leaves, shredded
  7. Make ready 1 shallot, finely minced
  8. Take 2 cloves garlic, minced
  9. Take 1 tsp fresh ginger, grated
  10. Make ready 2 tbsps Jamaican curry powder
  11. Get 1/4 tsp allspice, ground
  12. Prepare sprig thyme
  13. Prepare sprig mint leaves, shredded
  14. Take 1 scotch bonnet chilli
  15. Take juice of 1/2 a lime
  16. Take 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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