Kathal shorwedaar (Jackfruit Curry)

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 900 gms. baby jackfruit
  • 225 gms. ghee
  • 4 cloves
  • 4 black peppercorns
  • 1 black cardamom
  • 2 green cardamom
  • 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 - garam masala
  • For the paste:
  • 1 medium onion, peeled and chopped
  • 8 garlic cloves, crushed
  • 15 gm root ginger, crushed
  • 1 tbsp - coriander seeds

How to Make Kathal shorwedaar (Jackfruit Curry)

  • Using a greased knife and greased hands, clean the jackfruit and cut it into medium-sized pieces.
  • Heat 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, turmeric and chilli powder.
  • Make a fairly smooth mixture by grinding all the ingredients together and add this to the pan.
  • Cook 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 and bake at 180 degrees C or 350 degrees F for about 1 hour or until the jackfruit is tender.
  • Sprinkle with garam masala before serving.