Guyanese Katahar Curry #guyaneserecipe #curryrecipe #veganrecipes #vegetarian #villagecooking

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.

Start by preparing frozen katahar; it is pre-packaged and pre-boiled, making it easy to cook.

Pick fresh curry leaves from a curry leaf tree.

Heat vegetable oil in a large pot over medium heat.

Add whole cumin seeds (jira) and curry leaves to the oil, allowing them to release flavor.

Add aromatics: onion, garlic, ginger paste, and green chili; sauté for a few minutes until fragrant.

Stir in curry powder, turmeric, and other spices; add a little water to create a paste and prevent burning.

Add salt to taste and continue to cook down the masala until the oil separates from the mixture, indicating it's ready for the katahar.

Add the washed katahar to the pot, stirring to coat it with the masala.

Reduce heat to low, cover, and let the katahar cook in its own juices for about 6 minutes.

Add 3 cups of coconut milk, ensuring the katahar is submerged; cover and let it simmer until most of the liquid is absorbed.

Finish with a sprinkle of roasted cumin and chopped scallions; mix well and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary