Raw Papaya (Kaccha Papita)
硬いマトンを絹に変える！酵素の力で肉を溶かす緑の魔法使い
Description
Green papaya before ripening. Not just a veg curry ingredient; possessing strong proteolytic enzymes (papain), highly prized in Indian cooking as a 'meat tenderizer'.
Classification: For Maniacs,Vegetable,Meat Tenderizer,Diet
Shops selling Raw Papaya (Kaccha Papita)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Raw Papaya(Unripe fruit)
Instructions
- Peel green papaya, remove seeds, puree smoothly in a mixer.
- Rub this green papaya paste generously into hard mutton/beef along with spices, marinate for hours (or overnight).
- Cook as is into curries or kebabs, completing surprisingly crumbly soft meat dishes.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Grated onion or kiwi (as a sub for meat-softening enzymes)
Pairing
Mutton curry, Seekh Kebab, Galouti Kebab
Trivia
[Hardcore] 'Kaccha' means raw/unripe, 'Papita' means papaya. The secret why Indian restaurant meat dishes are softer than reproducible at Japanese homes lies in this green papaya enzyme power. The ultimate trick ingredient in mutton-heavy Indian cuisine.
Eating tips & etiquette
[Unique Usage] When making 'Galouti Kebab (kebab so soft you don't need teeth)', knead massive green papaya paste into minced meat, destroying meat fibers to the limit to bake as a paste!
Allergen
None