Fijian Khatar (Jackfruit Curry)

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Fijian Khatar (Jackfruit Curry)

Fijian Khatar (Jackfruit Curry) is a traditional Fijian recipe for a classic dry vegetarian curry of jackfruit in a spiced onion base. The full recipe is presented here and I hope you enjoy this classic Fijian version of: Jackfruit Curry (Fijian Khatar).

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Serves:

Rating:

Tags : Curry Vegetarian Recipes Spice Recipes Fiji Recipes

This is a classic Indo-Fijian dish for a vegetarian curry of jackfruit served in a lightly-curried gravy.

For a guide on how to prepare fresh jackfruit, see my recipe for Jamaican jerk jackfruit

Ingredients:

400g jackfruit (fresh, frozen or tinned)
1 medium onion, sliced
1 tsp salt
3-4 tbsp olive oil
6 garlic cloves, minced
1 tsp ground turmeric
3 tsp curry powder
1 tsp Indian chilli powder (adjust to taste, I usually add more)
1 sprig curry leaves
½ tsp cumin seeds
½ tsp mustard seeds
125ml (1/2 cup) Water

Method:

If using fresh jackfruit, prepare according to the Jamaican jerk jackfruit recipe. If using frozen place in cold water to thaw. If using tinned, drain and rinse.

Heat the oil in a shallow pan over medium heat. When the oil is hot add the cumin seeds and mustard seeds and allow them to splutter for 20 seconds.

Add the onions and curry leaves and cook for about 4 minutes, or until the onions turn translucent. Now stir in the chilli powder, turmeric powder and curry powder. Fry, stirring for about 90 seconds.

Now add the jackfruit, followed by the water and the sat. Mix well to combine, bring to a simmer and cook for about 15-20 minutes, or until the jackfruit is tender.

After this time, stir in the minced garlic. Stir well to combine and continue cooking for 5-10 minutes, until the mixture is essentially dry (but don’t allow to burn).

Serve garnished with coriander (cilantro) leaves.