Katahar Curry || GUYANESE 7 CURRY- Episode 487 #navratrispecial

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.

Prepare the spice mixture by grinding garlic, hot pepper, green seasoning, curry powder, roasted ground cumin, and masala together.

Add a little bit of water to the spice mixture to create a paste and set it aside.

Heat oil in a karahi or heavy bottom pot until hot.

Add sliced onions and scallions to the pot, using only half of the onions and scallions now and saving the rest for later.

Sauté the onions and scallions for about 2-3 minutes until softened.

Add the prepared curry paste to the pot and stir to combine, allowing it to fry until the oil separates from the mixture, about 6-7 minutes.

Season the curry mixture with salt while it cooks down and thickens.

Add the peeled, chopped, and washed kathal to the pot along with the remaining onions and scallions.

Stir everything together to coat the kathal with the spices and aromatics, frying for another 5 minutes.

Pour in a whole can of coconut milk and add enough water to cover the kathal, allowing it to boil and soften.

Cook the kathal for about 30-40 minutes total, checking for tenderness and adding more water if it dries out too quickly.

Serve the katahar curry hot, ideally with oil roti or dal puri.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens