Bengali jackfruit (kathal) curry Recipe

Cooking Directions

• STEP 1.Start by preparing the jackfruit. Cut the jackfruit into small pieces and remove the seeds.
• STEP 2.Heat oil in a pan and add cumin seeds, bay leaves, and dried red chilies. Fry until fragrant.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Next, add the spice powders - turmeric, cumin, coriander, red chili, and garam masala. Mix well.
• STEP 5.Add the jackfruit pieces and coat them with the spices. Cook for a few minutes.
• STEP 6.Pour in water and season with salt. Cover the pan and simmer until the jackfruit is tender.
• STEP 7.Once the jackfruit is cooked, add coconut milk and simmer for a few more minutes.
• STEP 8.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• Choose young and tender jackfruit for this recipe as it cooks faster and has a milder flavor.
• If using canned jackfruit, rinse it well to remove any brine or preserving liquid.
• You can adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or yogurt along with the coconut milk.

Storage and Serving

• Leftover jackfruit curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the Bengali jackfruit curry with steamed rice, pulao, or roti for a complete meal.