Guyanese Katahar Curry || Chataigne - Episode 4

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

katahar

💰Cheaper: young green jackfruit

Young green jackfruit is often more accessible and similar in texture.

Cut the katahar in half to start cleaning it.

Cut the katahar into quarters for manageable pieces.

Use a small pairing knife to peel the tough green skin off the katahar.

Cut out the core to make it easier to extract the seeds.

Separate the seeds into one bowl and the shredded meat into another bowl.

Shred the meat into fine pieces to ensure even cooking.

Boil the katahar seeds in water for about 20 minutes on medium heat.

Drain the seeds and let them cool before peeling them.

Peel the seeds using a small pairing knife, cutting them in half to make them smaller for cooking.

Wash the shredded katahar meat thoroughly to remove any impurities.

Prepare the curry paste by blending garlic and hot pepper with a little water.

In a heavy bottom skillet, heat vegetable oil on high heat and add sliced onion to fry until sizzling.

Add the curry paste to the skillet with the spices and mix well, ensuring not to darken the curry too much.

Add the cleaned katahar meat to the skillet and combine with the curry mixture.

Pour in the coconut milk and additional water as needed for cooking.

Season with salt to taste and stir well to combine all ingredients.

Cover and cook until the katahar is tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary