Kathal Kofta

Name: Kathal Kofta (Jack Fruit Ball Curry)
Cuisine: India
Ingredients: 2 crushed brown cardamoms (illaichi); ¼ pt (150 mils) water; ½oz (15 g) chopped ginger (adrak); 2 chopped green chillies (sabz mirch); 1 teaspoonful salt; 12 sultanas (kishmish); ½ teaspoonful white cumin seeds (sufaid zeera); 4 ozs (115 g) tomatoes (reduced to a puree); 4 tablespoonfuls cream (malai); ½ teaspoonful red pepper; 1 tablespoonful chopped fresh coriander leaves (dhania) or parsley; 8 cloves of garlic (lasan); 1 dessertspoonful dry coriander seeds (sukha dhania); ½ teaspoonful garam masala; ½ teaspoonful salt; ½oz (15 g) ginger (adrak); 24 pistachio nuts (pista); 1 lb (455 g) boiled jack fruit (kathal); ½oz (15 g) ghee; 8 crushed cloves of garlic (lasan); 2 ozs (60 g) onions; 2 ozs (60 g) ghee; ¼ teaspoonful red pepper; 2 finely-cut green chillies; 24 almonds; 1oz (15 g) finely-chopped onion; ¼ teaspoonful salt

Jack Fruit Ball Curry

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for boiling jack fruit (kathal)

1 teaspoonful salt
½oz (15 g) chopped

Asia
India
Dinner
Spicy
Vegetarian

Method

For boiling the jack fruit:—Wash, dry and peel the skin of the jack fruit, with greased hands; cut slices with a greased knife. Add green chillies, salt, cardamoms, ginger, garlic and ¼ pt (150