Jackfruit Curry Recipe (Katahar ko Tarkari) - Nepali Food Recipes

Jackfruit Curry (Katahar ko Tarkari)

Jackfruit Curry is a hearty,, flavor-packed dish made from young, green, unripened jackfruit. Because of its fibrous texture, it is widely considered a “vegetarian meat” and acts as a fantastic, soy-free meat substitute in vegan, gluten-free diets.

It is often paired with rice, roti, or naan.

30-60min

Normal

Mildly Spicy

Ingredients

For the marinade

Ingredient 1

Ingredient 2

Ingredient 3

Ingredient 4

Ingredient 5

Ingredient 6

Ingredient 7

Ingredient 8

Ingredient 9

Ingredient 10

For the curry

Ingredient 11

Ingredient 12

Ingredient 13

Ingredient 14

Ingredient 15

Ingredient 16

Ingredient 17

Ingredient 18

Ingredient 19

Ingredient 20

Ingredient 21

Ingredient 22

Ingredient 23

Directions

Peel the jackfruit and cut it into cubes.

In a bowl, thoroughly mix the jackfruit with the plain yogurt (or curd), the red chili powder, the turmeric powder, the cumin powder, the coriander powder, the Timur powder (or Sichuan pepper), the garlic paste, the ginger paste and the salt.

Let it marinate for 30 minutes.

Finely chop the small green chilies.

Finely chop the onions and the tomatoes.

Crush the cardamom pods into small pieces.

Heat sunflower oil in a pan over medium heat and roast the fenugreek seeds, the cumin seeds, the fennel seeds and the mustard seeds until fragrant and a dark golden color.

Add the cinnamon sticks, the cardamom pods and the cloves and fry for 1 minute. Mix well.

Add the onions and the small green chilies. Fry them until they are lightly browned.

Add the marinated jackfruit. Mix, cover and cook over medium-high heat for 10 minutes (stirring regularly).

Add the tomatoes. Mix, cover and cook over medium heat for 5 minutes.

Add water. Stir, cover and cook over medium heat for 5 minutes.

Transfer it to the plate and add the coriander leaves.

Ready! Enjoy! Serve with a hot or cold drink or a local alcohol. Can be a side dish alongside dal bhat/thali (steamed rice and lentils) and various meat/fish or vegetable curries. Can also be eaten with buckwheat porridge (dhindo), maize porridge (makai ko dhindo), dhikri, buckwheat rotis, rotis, puri and/or naan.

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