Katahal ke kabab

Katahal  i.e. jackfruit is normally eaten either in form of vegetables,  as  ripe fruit or chips.  Katahal ke kabab is no less tasty than mutton shami kabab.

Ingredients

           

              

                                                    

1. Katahal 1/2 kg after removal of skin
2. Chana dal 1/2 cup
3.  Onions 3 medium size
4. Garlic – ginger paste  1 1/2 tea spoon
5. Turmeric powder 1/4 tea spoon
6. Red chili powder – according to taste
7. Dhania powder 1/2 tea spoon
8. Garam masala 1/2 tea spoon
9. Green chilies 2
10. Pudina leaves 10 t0 12
11. Dhania leaves for garnishing
12. Oil
13. Salt

The condiments need to be adjusted according to taste.

Preparation

1. Remove the skin of the katahal and cut into smaller pieces
2. Wash katahl pieces, add salt and turmeric powder
3. Cut onions into small pieces
4. Chop green chilies and pudina leaves

Cooking

1. Put  katahl pieces, chnana dal and some salt in a pot and boil till done. Take care not to put too much water. The water should be just adequate to let the katahal pieces get cooked so that the water does  not have to be drained out later. If any water is still left, it should be dried before removing from fire.
2. Remove from fire when cooked and let it cool to room temperature.
3.  Grind the katahal pieces and chana dal  together finely.
4. Put a kadahi/ frying pan on medium fire.
5. Add 2 tea spoon oil.
6. When the oil is heated add chopped onions and fry till golden brown.
7. Add ginger garlic paste, dhania powder, a little turmeric powder,  chili powder    and fry till done.
8. Add katahal paste, chopped pudina leaves, chopped green chilies  garam masala, and salt if required and mix well.
9. When the mixture cools down, make medium size balls and flatten them.
10. Shallow fry till done.
11. Kababs are ready.

Garnish with dhania leaves and onion rings. Serve hot with dhania/ pudina chutney.

I will shortly be posting the recipe for cooking Katahal ki sabji.  Some call katahal ki sabji,  vegetarian mutton because because of its fibrous content as well as taste of the curry.

Fish in mustard masala

In Bihar fish curry is generally prepared  in mustard masala. So also in Bengal. The most common fish used for this preparation is Rohu, though it goes equally well with other fish as well such as Katala, Tengra, Bapta etc. Actually the pungency of mustard masala brings out the best in these varieties of  fish.

Ingredients

Fish
Mustard
Garlic
Turmeric powder
Red chili powder
Red chilies
Tomatoes
Methi
Mangrail
Dhania leaves
Mustard oil
Salt 

Preparation

1.  Wash the fish pieces well to remove any scales if remaining.
2. Marinate with turmeric powder, red chili powder and salt for 30 minutes or so.
3. Grind the mustard and garlic – preferably yellow mustard – to fine paste. The amount of mustard will depend on the consistency of the gravy required. Half a cup of mustard seeds for one kilogram of fish should give good gravy.
4. Chop 2 medium size tomatoes to small pieces.

Cooking

1. Fry the fish pieces in mustard oil till half done and keep aside.
2. Heat some mustard oil in a kadhai or a deep bottom pan.
3. Add red chilies, methi and mangrail and fry till they crackle.
4. Add mustard and garlic paste and fry till cooked.
5. Add tomato pieces and cook till the tomato pieces become soft. Add water as required.
6. Add turmeric powder, red chili powder and salt and cook for a while.
7. Add fish pieces and cook. The consistency of the gravy depends on taste.
8. Add dhania powder.

Remove from fire.

The fish is ready. Put it in a serving bowl. Sprinkle dhania leaves and serve.  It goes best with rice.

Check out fish preparation in garam masala also in my blog.