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Step By Step Recipe: Katol Karifurore

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Katol Karifurore, We use prepare 19 Ingredients And 7 Steps

Ok now sTep by step tutorial Katol Karifurore

Katol Karifurore You can cook Katol Karifurore using 19 ingredients and 7 steps. Here is how you achieve Katol Karifurore.

Ingredients of Katol Karifurore

  1. Prepare 150 g (5.5 oz) of jackfruit seeds.
  2. You need to prepare 2 of small purple sweet potatoes, peeled and cubed.
  3. Prepare 1 tsp of oil.
  4. Prepare 1/2 tsp of cumin seeds.
  5. You need to prepare sprig of yuzu leaves or curry leaves.
  6. Prepare 30 g of (2 ”) ginger, peeled and grated.
  7. Prepare 1 of large onion, peeled and finely chopped.
  8. Prepare 2 of chillies – I used 1 jalapeno and 1 rocket, slit but left whole.
  9. You need to prepare 1 cm of (1/2 “) turmeric, peeled and finely grated.
  10. You need to prepare 1 tsp of garam masala.
  11. You need to prepare 3 of tamarind pods, shelled and soaked in warm water for 5 minutes.
  12. Prepare 60 g (2 oz) of sprouting cauliflower.
  13. You need to prepare 1 head of baby romensco, split into florets.
  14. Prepare of juice of 1/2 red grapefruit.
  15. You need to prepare of To blend.
  16. You need to prepare 1 of small can, 165ml (5.6 fl oz) coconut milk.
  17. Prepare 2 tbsps of poppy seeds.
  18. You need to prepare of To decorate.
  19. Prepare of fennel flowers.

Katol Karifurore directions

  1. Boil the jackfruit seeds and sweet potato for 10-15 minutes until tender. Drain and set aside..
  2. Dry roast the poppy seeds until fragrant. Cool and blitz into a fine powder. Add the coconut milk to the poppy seed powder and blitz again. Add a little water until a smooth paste..
  3. Heat a skillet and add the oil. Add the cumin seeds and yuzu leaves. Once the seeds crackle add the ginger and saute until aromatic..
  4. Add the chopped onions, green chillies and fry until the onions are soft and golden.
  5. Add the jackfruit seeds, sweet potato, turmeric and garam masala and fry for about 2 minutes..
  6. Add the coconut paste and fry for another 3-5 minutes. Add the tamarind paste, romenesco and simmer for 5 minutes. Add the sprouting cauliflower and cook for a further 5 minutes..
  7. Stir in the grapefruit juice, add the fennel flowers, stir and serve..

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