Blanch (scald) coconut flakes with 1 liter of boiling water and infuse for about 10 min. If necessary, grind in a hand mixer. Place in a dishwasher and squeeze out the coconut milk. Rinse meat, dry and cut into cubes. Remove the skin from the onions and cut into wedges. Remove garlic from peel, chop finely. Cut chilies, remove seeds, chop finely. Fry meat in hot oil in portions.
Add onions, garlic and chilies. Season with salt and curry. Extinguish with coconut milk and empty into an ovenproof dish. Cook in the heated oven (electric kitchen stove 200 °C /circulating air 180 °C /gas mark 3) for about 50 minutes. Rinse zucchini, cut into slices. Peel papayas, halve, remove seeds and cut into cubes. Cut mango in half along the core. Cut into cubes on the peel and peel off. Add prepared ingredients and perhaps a little water to meat 30 min before end of cooking time (i.e. after 20 min) and simmer. Season the stew with salt and lime or lemon juice. Garnish with mint leaves and lime pieces. Serve with grainy long-grain rice.
Another note I ate the stew with long grain rice and it was just brilliant. However, if you like it very spicy, you’ll have to help it out with dried chilies, as the recipe actually only develops a subtle spiciness.
Our tip: Zucchini are delicate in taste and therefore also well suited for children.
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