Katahar(Kathal) Curry

The most difficult part of making Katahar curry is the actual cleaning of the fruit. The biggest turn off is the stain that is left on the fingers. Cleaned Katahar is sold at markets in Guyana and is almost double the price.It is available frozen in West Indian supermarkets abroad. It takes like 1 hr to clean one katahar(less time when you get someone to help).


Ingredients:

2 medium katahar cleaned
milk extracted from 1 grated dried coconut
1 teaspoon ground turmeric(dye)
3 tablespoons garam masala
3 tablespoon ground jeera
2 whole cloves
1 inch piece cinnamon
1 large tomato,chopped
1 large onion, chopped
5 flakes garlic, chopped
2 wiri wiri pepper(any pepper of your choice)
1 tablespoon oil
Salt to taste.

Method.

1. Wash the already cleaned katahar thoroughly in a colander.Drain.
2. Heat the oil in a karahi/deep pot.
3. Add the cinnamon and cloves.
4. Add the drained katahar and stir until coated with oil.Reduce flame to slow.
5. Add salt and stir.
6 .Add the turmeric, stir until all the katahar is coated.Fry for 1 minute.
7. Add the garam masala, stir again and fry for 1 minute.
8. Add the jeera,stir for 1 minute.

9. Add the coconut milk, stir. The milk should cover the katahar.

9. Turn up the flame until it starts to boil then reduce it back to medium.
10.Add the chopped tomato.
11.Cover the pot and allow to cook until all the seeds are cooked.

It tastes best when it is dried-down/cooked down completely and oil starts to come out.Serve with dal and rice(7 curries) or with hot sada or paratha rotis.