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Kathal shorwedaar (Jackfruit Curry)
Method
- Uing a greased knife and greased hands, clean the jackfruit and cut it into medium sized pieces.
- Heat the ghee in a flame-proof casserole and fry the fruit with the cloves, peppercorns and cardamom until it is golden brown.
- Lift the fruit from the pan with a slotted spoon and set it aside.
- Fry the onions in the ghee left in the pan until golden and add the bay leaves, tomato puree, yoghurt and turmeric and chilli powders.
- Make a fairly smooth mixture by grinding all the paste ingredients together and add this to the pan.
- Cook all together over a low heat until the ghee starts to separate.
- Add the jackfruit and cook, stirring, for 5 minutes.
- Stir in the water, season with salt to taste and bring the mixture to the boil.
- Transfer the dish to a preheated oven (180 deg C/350 deg F) for about 1 hour or until the jackfruit is tender.
- Sprinkle with garam masala before serving.
Ingredients:
900 gms. baby jackfruit
225 gms. ghee
4 cloves
4 black peppercorns
1 black cardamom
2 green cardamoms
1 medium onion, peeled and finely chopped
2 bay leaves
6 tbsp. tomato puree
4 tbsp. yoghurt
1 tsp. turmeric powder
1 tsp. red chilli powder
300 ml. water
Salt
1 tbsp. garma masala
900 gms. baby jackfruit
225 gms. ghee
4 cloves
4 black peppercorns
1 black cardamom
2 green cardamoms
1 medium onion, peeled and finely chopped
2 bay leaves
6 tbsp. tomato puree
4 tbsp. yoghurt
1 tsp. turmeric powder
1 tsp. red chilli powder
300 ml. water
Salt
1 tbsp. garma masala
For the paste:
1 medium onion, peeled and chopped
8 garlic cloves, crushed
15 gm root ginger, crushed
1 tbsp coriander seeds
RECIPES BY REHANA KHAMBATY
