This Guyanese Katahar Curry is a staple in many homes. A warm pot filled with jackfruit and spices, all simmered with creamy coconut milk. Katahar curry is super delicious, easy to make, and yes, very flavorful for a vegetarian dish.

Yup, I am a melting pot of cultures and have been to many Caribbean countries. As West Indians, we share similar dishes that are often referred to by different names. In Trinidad, this is called curry Chataigne and is eaten as a meat substitute during Divali.

Living in New York means that one of your neighbours is from the Caribbean, and mine is from Guyana. I tried her take on the dish and was instantly obssessed, so I begged her to teach me how she made it.

Guys, you would not believe how easy it is to make. The hardest part is getting your hands on Jackfruit, which I did, so I had to give this recipe a try.

What Is Katahar (Jackfruit)?

Katahais the unripe version of Jackfruit, you’ve probably seen at Asian or Caribbean markets. When it’s unripe, the flesh is firm, pale, neutral in flavor, and naturally stringy.

That’s exactly why Trinidadians, Guyanese, and many Indian families use it as a vegetarian “meat.” Oh, it soaks up curry seasonings the same way chicken or beef would, and once it cooks down, the seeds soften while the fruit shreds become tender and silky.

A Little History of Katahar Curry

Katahar curry has its roots in the Indo-Guyanese community. Jackfruit was brought to the Caribbean during indentureship, and the fruit quickly became a staple because it can feed an entire family.

As you know, over time, Guyanese cooks adapted Indian-style curries into their own versions using Masala, geera, hot pepper, coconut milk, and scallions. Today, katahar curry shows up at Hindu prayer services, weddings, Seven Curry feasts, and Divali gatherings.

Ingredients

  1 large young green jackfruit (katahar) — gives about:

• 4–5 cups shredded katahar meat
• 2 cups katahar seeds (after boiling & peeling)
• OR use 2–3 lbs frozen katahar already cleaned.
• 1 large onion, sliced
• 4 scallions, chopped
• 6 cloves of garlic, blended
• 1 hot pepper (wiri wiri or Scotch Bonnet), blended
• 3 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon ground geera (cumin)
• 1–2 teaspoons salt, to taste
• ½ teaspoon black pepper (optional)
• 1½ cups coconut milk (¾ of a standard can)
• 3 cups water (used throughout cooking; add more as needed)
• ¼ cup of water for blending garlic/pepper

How to Make Guyanese Katahar Curry

Cut the jackfruit in half, then cut each half into quarters. Use a small knife to peel the thick green skin.

Remove the seeds and put them in one bowl. Shred the flesh into thin strips and place those in a separate bowl. Rinse the shredded katahar to remove stickiness or bits of skin.

Boil the seeds in plain water for 20 minutes. Drain and cool, then peel off the outer layer. Cut each seed in half so they cook evenly later.

Then, blend garlic and hot pepper with a splash of water. Add curry powder, masala, and geera to create a paste.

Heat oil in a heavy-bottomed skillet. Add sliced onions, then stir in the curry paste. Next, add your scallions. Let everything fry for about 5 minutes until thick and fragrant.

Stir in the boiled seeds and fry for a minute. Add the shredded katahar and mix well so everything is coated. Add salt.

Pour in coconut milk and enough water to match the height of the katahar. Stir. Cover and simmer on low for 25–30 minutes.

Check the curry. If the seeds still need time, keep cooking. Add water if needed. Cook until seeds are soft when pressed, and the curry is neither too dry nor too runny.

Serve warm with rice, roti, dhal puri, or as part of a Seven Curry platter.

My Absolute Best Tips

Katahar needs patience, so this is a recipe you don’t rush. My friend said that cleaning the fruit is the real work, but boiling the seeds first saves you so much time.

It is a rule in the Caribbean that you must cook your curry first. So, when chunkaying the curry, give those spices time to fry properly. Keep scraping the bottom of the pot so nothing burns, because once curry burns, the whole dish takes on that bitter flavor.

And don’t skip the coconut milk because this dish needs it. Trust me.

Storage

Store it in an airtight container in the fridge for up to 4 days. The flavors get stronger by the next day, so leftovers honestly taste even better. You can freeze it for up to 2 months, but the texture of the seeds gets softer after thawing.

Katahar curry is a must-try dish. I am a meat mouth myself, so I was surprised how much I liked this recipe. It’s a little bit of work up front, with all the cleaning of the Jackfruit, but it’s all worth it at the end.

I ate mine with roti as part of a seven-curry spread. Every time I make it, I’m reminded how satisfying a simple vegetarian curry can be.

More Guyanese Recipes

• Homemade Guyanese Plait Bread Recipe
• Traditional Guyanese Pepper Pot Recipe
• Easy Guyanese Soft Roti (Oil Roti) Recipe

Guyanese Katahar Curry Recipe: Vegan Dish

Recipe by Ren PetersCourse: SideCuisine: GuyaneseDifficulty: Medium

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

Calories

260

kcal

This Guyanese Katahar Curry is a cozy, flavor-packed vegetarian dish made with shredded young jackfruit, fragrant curry spices, and creamy coconut milk.

Ingredients

• 4–5 cups shredded katahar meat

• 2 cups katahar seeds (after boiling & peeling)

• OR use 2–3 lbs frozen katahar already cleaned.

• 1 large onion, sliced

• 4 scallions, chopped

• 6 cloves of garlic, blended

• 1 hot pepper (wiri wiri or Scotch Bonnet), blended

• 3 tablespoons curry powder

• 1 tablespoon garam masala

• 1 teaspoon ground geera (cumin)

• 1–2 teaspoons salt, to taste

• ½ teaspoon black pepper (optional)

• 1½ cups coconut milk (¾ of a standard can)

• 3 cups water (used throughout cooking; add more as needed)

• ¼ cup of water for blending garlic/pepper

Directions

• Cut the jackfruit in half, then cut each half into quarters. Use a small knife to peel the thick green skin.
• Remove the seeds and put them in one bowl. Shred the flesh into thin strips and place those in a separate bowl. Rinse the shredded katahar to remove stickiness or bits of skin.
• Boil the seeds in plain water for 20 minutes. Drain and cool, then peel off the outer layer. Cut each seed in half so they cook evenly later.
• Then, blend garlic and hot pepper with a splash of water. Add curry powder, masala, and geera to create a paste.
• Heat oil in a heavy-bottomed skillet. Add sliced onions, then stir in the curry paste. Next, add your scallions. Let everything fry for about 5 minutes until thick and fragrant.
• Stir in the boiled seeds and fry for a minute. Add the shredded katahar and mix well so everything is coated. Add salt.
• Pour in coconut milk and enough water to match the height of the katahar. Stir. Cover and simmer on low for 25–30 minutes.
• Check the curry. If the seeds still need time, keep cooking. Add water if needed. Cook until seeds are soft when pressed, and the curry is neither too dry nor too runny.
• Serve warm with rice, roti, dhal puri, or as part of a Seven Curry platter.