How to make Katahar/chatine curry and shrimp

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk is lower in calories while maintaining creaminess.

ginger

🥗Healthier: turmeric

💰Cheaper: ground ginger

Ground ginger is more affordable and offers similar flavor.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Jalapeños provide heat at a lower cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is less expensive and has a longer shelf life.

Pick fresh maruiri peppers from the garden.

Blend green onions, maruiri pepper, and garlic together.

Cut the kathal into smaller pieces for cooking.

Squeeze fresh coconut milk using an omega juicer.

Mix spices including roasted jeera, garam masala, curry powder, and turmeric powder with the blended seasoning and some water to make a paste.

Heat coconut oil in a pan and add the curry paste, cooking to infuse the flavors.

Add salt and chopped onions to the pan and mix well.

Add the kathal pieces and mix to coat them with the curry paste, frying for 2-3 minutes.

Pour in about 2 cups of coconut milk and water, mix well, and cook on low heat until the liquid reduces and kathal is tender.

Add shrimp and mix into the curry, cooking until shrimp is done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens