A Taste of Parsi Heritage
Parsi cuisine is a beautiful amalgamation of two ancient cultures: Persian, from where the community originated, and Indian, specifically Gujarati, where they first settled centuries ago. This history is reflected on the plate, creating a flavour profile
that is uniquely 'tikhu-khatu-mithu' (spicy-sour-sweet). While famously meat-loving, Parsi cooking also has a robust, though smaller, repertoire of vegetarian dishes. Often, vegetables are combined with lentils, as in the famous Dhansak, or given star treatment in rich, aromatic masalas that showcase the blend of Persian nuts and Indian spices. This recipe for kathal, or raw jackfruit, is a perfect example of that tradition, transforming a simple vegetable into a dish worthy of a celebration.
Why Raw Jackfruit?
In recent years, raw jackfruit has gained global fame as a 'vegan meat' due to its fibrous texture that, when cooked, can mimic pulled pork or braised meat. But long before it was a trend, it was a beloved ingredient across India. Raw jackfruit has a neutral, slightly starchy taste, making it an excellent canvas for absorbing bold spices. For this Parsi-style preparation, its texture holds up beautifully in a slow-simmered gravy, becoming tender while retaining a satisfying bite. Preparing a whole jackfruit can be a sticky task, so many vendors will peel and chop it for you. Alternatively, canned or frozen raw jackfruit, readily available in many stores, works perfectly well and saves considerable effort.
Ingredients for Kathal Korma
This recipe is adapted from a classic Parsi club cookbook, delivering a rich, korma-style gravy. It serves 3-4 people.For the Main Dish: - 500-600g raw jackfruit (kathal), cut into bite-sized pieces - Ghee or neutral oil, for frying - 2 medium onions, finely chopped - 1.5 tbsp ginger-garlic paste - 1.5 cups water - 2-3 green chillies, slit - 1 tbsp chopped fresh coriander - Salt to tasteFor the Masala Paste: - 50-60g cashews (or traditional chironji nuts), soaked for 15 minutes - 1 tbsp poppy seeds (khus khus), soaked for 15 minutes - 1.5 cups plain curd (yoghurt), whisked until smoothWhole Spices: - 2-inch stick of cinnamon - 4-5 green cardamoms - 4-5 clovesGround Spices: - 1/2 tsp turmeric powder - 1/2 tsp red chilli powder (adjust to heat preference) - 1/2 tsp garam masala
Step-by-Step Cooking Instructions
1. Prepare the Jackfruit: If using fresh jackfruit, it's best to boil or pressure cook it first. Place the jackfruit pieces in a pressure cooker with a pinch of turmeric and salt. Add enough water to just cover the pieces and cook for 3-4 whistles, or until just tender but not mushy. Drain and set aside.2. Make the Nut Paste: Drain the soaked cashews and poppy seeds. Grind them together into a fine, smooth paste, adding a splash of water if needed. Mix this paste thoroughly into the whisked curd and set aside.3. Sauté the Aromatics: Heat a few tablespoons of ghee or oil in a heavy-bottomed pan. Gently fry the cooked jackfruit pieces until they develop a light golden-brown colour on the edges. Remove the jackfruit and set it aside. In the same pan, add the whole spices (cinnamon, cardamom, cloves) and let them sizzle for about 30 seconds until fragrant. Add the chopped onions and sauté until they turn soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.4. Build the Gravy: Lower the heat and add the ground spices (turmeric and red chilli powder), stirring for a few seconds. Return the fried jackfruit pieces to the pan. Pour in 1.5 cups of water, add salt, and bring the mixture to a simmer. Cover the pan and let it cook for about 10-12 minutes, allowing the jackfruit to absorb the flavours.5. Finish the Korma: Reduce the heat to low. Slowly stir in the curd and nut paste mixture. It is crucial to do this on low heat to prevent the curd from splitting. Continue to stir gently until the gravy thickens slightly. Add the slit green chillies and garam masala. Let it simmer for a final 2-3 minutes. Garnish with fresh coriander before serving.
Serving and Storing
This Parsi Kathal Korma is rich, creamy, and mildly spiced. It pairs wonderfully with traditional Parsi brown rice, which has a delicate caramelised flavour that complements the curry. Alternatively, serve it with soft chapatis, rotis, or even a simple jeera rice to soak up the delicious gravy. The flavours of the curry often deepen overnight, making it an excellent dish to prepare in advance. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently on the stovetop, adding a splash of water if the gravy has become too thick.
