Kathar Tarkari (Jackfruit Curry)

Happy Mother’s day to all the mum’s out there! 

A special one for my mum Oline Singh who has always been there for me. From taking full care of me during my painful and complicated pregnancy to taking care of her grand daughter as a baby. From making a cup of chai/tea to cooking delicious foods for me. 

Instead of giving yourself some much deserved rest at this age you’re helping me, your ill daughter, in every way possible just so I can get some rest from my chronic pains. 

Thank you Amma/mum for everything you have done and continue to do for me. I may not show it as much and as easily as I would like to but just so you know that I love you!!😘😘😘


1 Can or Packet of Frozen Jackfruit 

1 Onion (sliced lengthwise)

1 Green Chilli

1/4 Tspn Turmeric/Haldi

1/4 Tspn Garam Masala

1/4 Tspn Cumin/Jeera Seeds

6-10 Curry Leaves

Oil For Cooking

Salt To Taste


• Drain the water from the can and cut the jackfruit cubes finely.

• Heat oil in a pan and add jeera/cumin seeds and allow it to sizzle till brown.

• Next add onions and let it saute until translucent then add the chillies, garlic, ginger and curry leaves. 

• Once browned add the turmeric and garam masala and give it a quick stir.

• Finally add the jackfruit pieces and cook until softened.

This dish is best served with Roti/Chapati.


Corned Mutton Curry (Dry)

Corned Mutton is a dish common in most Fijian homes and can be cooked in many ways, dry cooked as per my recipe below, curried in gravy with potato, with rice and in soup with vegies. This can be found at most Indian grocers and some supermarkets.

Back in Fiji my mum used to quickly whip this up when we had unexpected visitors at home (which happened quite often and was always welcomed..I think..hmmm must check with mum) it was one of the tastiest and easiest dish to make.

Alternatively you can use corned beef. Do note this already contains a lot of salt so do go easy on it. You may have also noticed I tend to use a lot of onions in my food and pretty much coriander everything. You can choose to use less of these two ingredients if it isn’t favourable to your palate.

1 500g Canned Corned Mutton
2 Medium Onions
5-6 Curry Leaves
2-3 Cloves Garlic
1/4 Inch Ginger
2 Small Green Chillies (optional)
1/4 Tspn Tumeric
1/2 Tspn Garam Masala
2 Tbspn Oil
Salt To Taste

• Slice Onions thinly lengthwise.
• Crush garlic and ginger.
• Slice chillies in half lengthwise or you can remove stem and throw it in as whole.
• Heat oil in a pan, turn heat down and add crushed garlic and ginger. Fry until it changes lightly in color.
• Turn heat up and add onions, chillies, curry leaves and fry until onion is translucent.
• Add salt, tumeric, garam masala and give it a quick stir then add the corned mutton.
• Cook for about 10-15 mins until the oil separates.

This dish is best served with Roti or Bread.


Anda Aloo Curry (Egg And Potato Curry)

This ones my favourite. When I cant decide what to cook then theres always eggs in the fridge. Unfortunately my daughter misses out on this as she has severe allergy to eggs. To cut the cooking time in half I par-boil the eggs and potatoes a day earlier and store it in the refrigerator. Both will keep well in the fridge for 2-3 days. If you prefer not to par-boil potatoes then you can just adjust the cooking time. Oh and remember curries always taste fab the next day!

6 Hard Boiled Eggs
1 Onion
2 Medium Sized Potatoes
2-3 Green Chillies (optional)
2-3 Cloves Garlic
1/2 Inch Piece Of Ginger
3-6 Curry Leaves
Pinch of Mustard Seeds
Pinch of Cumin Seeds
2-3 Fenugreek Seeds
1/2 Tspn Garam Masala
1/4 Tspn Tumeric Powder
2-4 Tbspn Oil
Salt To Taste

• Remove egg shells and put aside
• Slice onion thinly
• Crush garlic and ginger
• Peel and cut potatoes in bite sized chunks
• Heat oil in a pan and add a pinch of mustard, cumin and fenugreek seeds. You can omit these three ingredients if you dont have it handy in your pantry. It wont alter the taste vastly since only a tiny amount is used.
• Turn the heat down and add ginger and garlic. Stir fry until it changes color, then add onion and turn the heat up.
• Once onion turns light brown in color add turmeric, garam masala and chillies.
• Add potatoes and dry cook it on low heat for 5mins then add enough water depending on how thick or thin you like your gravy. Now cover the potatoes and cook until done.
• Meanwhile heat a little oil in a non stick pan and if it can fit then add all the peeled eggs into it.
• On low heat settings shallow fry the eggs turning occassionally until it forms a thin brown crusty layer outside. Drain on a paper towel and set aside.
• Add the fried eggs into the potato curry once its cooked and mix well in the gravy.
• Finally garnish with fresh chopped coriander leaves.

This dish is best served with rice or chapati/roti.