Bengali jackfruit (kathal) curry Recipe

Bengali jackfruit curry, also known as kathal curry, is a popular vegetarian dish from the Indian state of West Bengal. This flavorful curry is made with tender jackfruit pieces cooked in a rich and aromatic gravy. The jackfruit absorbs the flavors of the spices, creating a delicious and hearty dish. It is often served with steamed rice or roti, and is a favorite during festive occasions in Bengal.

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40minstotal
10minsPrep
30minsCook
40m.total
10m.Prep
30m.Cook
Bengali jackfruit (kathal) curry
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Ingredients for Bengali jackfruit (kathal) curry Recipe

  • 1/4 Medium Sized Jackfruit
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 1/2 Bay Leaves
  • 1/2 Dried Red Chilies
  • 1/2 Onions, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Cumin Powder
  • 1/4 teaspoon Coriander Powder
  • 1/4 teaspoon Red Chili Powder
  • 0.13 teaspoon Garam Masala
  • As required Salt To Taste
  • 1/4 cup Water
  • 0.13 cup Coconut Milk
  • as required Fresh Coriander Leaves For Garnish

Directions: 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.
Nutrition
value
256
calories per serving
2 g Fat8 g Protein49 g Carbs24 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    8g
  • Carbs
    49g
  • Fiber
    24g

MacroNutrients

  • Carbs
    49g
  • Protein
    8g
  • Fiber
    24g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    168mg
  • Iron
    5mg
  • Vitamin A
    9871mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    143mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    111mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    143mg
  • Manganese
    2mg
  • Phosphorus
    160mg
  • Selenium
    4mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp