Katahar curry Cooked with Guyana Shrimp ( jack fruit)

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu is a plant-based alternative while canned chickpeas are cost-effective.

Cut the katahar jackfruit into pieces and clean it.

Apply oil to your hands to prevent stickiness while handling katahar.

Remove the outer skin of the katahar.

Boil the katahar seeds in salted water for about half an hour.

After boiling, remove the seeds and strain them.

Peel the hard outer layer of the boiled katahar seeds.

Fry the shrimp in a pan until they turn red.

Prepare the green seasoning by mixing green onion, cilantro, and a little pepper and garlic.

Heat 2.5 tablespoons of vegetable oil in a karahi.

Add 1 tablespoon of green seasoning, 2 tablespoons of crushed garlic, 2 small pimento peppers, and 1 medium onion to the hot oil and fry until fragrant.

Add 2 tablespoons of curry powder, 2 tablespoons of garam masala, 1 tablespoon of paprika, and 0.5 tablespoons of ground black pepper to the mixture.

Add a little water to the pan to help cook the spices and prevent burning.

Add the katahar pieces and boiled seeds to the pan, mixing well with the spices.

Add the fried shrimp to the pan.

Season with 1 tablespoon of salt and half a tablespoon of black pepper, adjusting to taste.

Add one can of coconut cream and additional water to cover the ingredients.

Cover the pan and let it simmer for about 20 minutes.

Check the curry after 20 minutes and let it cook for an additional 10 minutes if necessary to reduce the liquid.

Garnish with chopped green onion before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens