Guyanese Katahar Curry/Chataigne Curry- Episode 19

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.

Mix blended garlic, onion, and pepper with masala, turmeric, and curry powder until paste-like.

Add 4 tablespoons of oil to a pot and heat it up.

Once heated, add the chunky mixture into the pot and mix for about 1-2 minutes.

Add the remaining half of the blended garlic, onion, and pepper and stir for a few seconds.

Add the kathal to the pot, stirring continuously for 1 minute to marry the curry with it.

Add 1/2 teaspoon of salt and 1/2 teaspoon of MSG, stirring to combine.

Pour in 1.5 cups of coconut milk and mix for about 3 minutes.

Cover the pot and let it cook for 23 minutes, checking occasionally to ensure it doesn't stick to the bottom.

After 12 minutes, check the consistency of the curry and stir if necessary.

Add green onions to the curry and adjust salt to taste before removing from heat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens