Indian Water Buffalo and Jackfruit Masala
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
Recipe Card
|
Ingredients |
Quantity |
|
Indian water buffalo meat |
500 gm |
|
Ginger, sliced |
30 gm |
|
Garlic, sliced |
30 gm |
|
Green chili, |
10 gm |
|
Curry leaves |
2 gm |
|
Turmeric powder |
5 gm |
|
Chili powder |
15 gm |
|
Coriander powder |
10 gm |
| Cloves |
5 gm |
|
Salt |
7 gm |
|
Coconut oil |
20 gm |
|
Water |
As required |
|
Bhaji chili, sliced |
50 gm |
|
Black pepper |
As required |
|
Coconut milk |
50 gm |
|
Jackfruit, cooked with seasonings |
350 gm |
|
Batter fried pappadum (Indian Crisps) |
To serve |
Method of preparation
- Cook the meat in a pressure cooker with ginger, garlic, spices, and coconut oil and enough water for 30 minutes.
- Once cooked, wait until the pressure relieves, and remove the ginger slices from the curry.
- Add black pepper and bhaji chili and continue cooking without the lid on.
- Add coconut milk and mix well.
- Add the cooked jackfruit into the curry and let it simmer until reduced and all the flavours combine well together.
- Serve it warm on the batter-fried pappadum.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
Indian Water Buffalo and Jackfruit Masala
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
Recipe Card
|
Ingredients |
Quantity |
|
Indian water buffalo meat |
500 gm |
|
Ginger, sliced |
30 gm |
|
Garlic, sliced |
30 gm |
|
Green chili, |
10 gm |
|
Curry leaves |
2 gm |
|
Turmeric powder |
5 gm |
|
Chili powder |
15 gm |
|
Coriander powder |
10 gm |
| Cloves |
5 gm |
|
Salt |
7 gm |
|
Coconut oil |
20 gm |
|
Water |
As required |
|
Bhaji chili, sliced |
50 gm |
|
Black pepper |
As required |
|
Coconut milk |
50 gm |
|
Jackfruit, cooked with seasonings |
350 gm |
|
Batter fried pappadum (Indian Crisps) |
To serve |
Method of preparation
- Cook the meat in a pressure cooker with ginger, garlic, spices, and coconut oil and enough water for 30 minutes.
- Once cooked, wait until the pressure relieves, and remove the ginger slices from the curry.
- Add black pepper and bhaji chili and continue cooking without the lid on.
- Add coconut milk and mix well.
- Add the cooked jackfruit into the curry and let it simmer until reduced and all the flavours combine well together.
- Serve it warm on the batter-fried pappadum.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
A popular traditional recipe made with Indian water buffalo meat and the tender young jackfruit, also one of the best comfort foods of South India.
Recipe Card
|
Ingredients |
Quantity |
|
Indian water buffalo meat |
500 gm |
|
Ginger, sliced |
30 gm |
|
Garlic, sliced |
30 gm |
|
Green chili, |
10 gm |
|
Curry leaves |
2 gm |
|
Turmeric powder |
5 gm |
|
Chili powder |
15 gm |
|
Coriander powder |
10 gm |
| Cloves |
5 gm |
|
Salt |
7 gm |
|
Coconut oil |
20 gm |
|
Water |
As required |
|
Bhaji chili, sliced |
50 gm |
|
Black pepper |
As required |
|
Coconut milk |
50 gm |
|
Jackfruit, cooked with seasonings |
350 gm |
|
Batter fried pappadum (Indian Crisps) |
To serve |
Method of preparation
- Cook the meat in a pressure cooker with ginger, garlic, spices, and coconut oil and enough water for 30 minutes.
- Once cooked, wait until the pressure relieves, and remove the ginger slices from the curry.
- Add black pepper and bhaji chili and continue cooking without the lid on.
- Add coconut milk and mix well.
- Add the cooked jackfruit into the curry and let it simmer until reduced and all the flavours combine well together.
- Serve it warm on the batter-fried pappadum.
--
Bobby Geetha
With two decades of Kitchen Management in high-end 5-star luxury hotels and Michelin restaurants, Bobby is currently serving the role of Director for Fine Dining Indian Ltd – Magazine and Restaurant Consultancy Firm in India.
As a Food Consultant, he helps Indian food business Succeed in their vision and make a profit with minimal overhead, operational, and food cost, achieving this by smart Menu, Kitchen, and Equipment planning.
Bobby has also served in several prestigious positions including being the Corporate Executive Chef for Asha’s Restaurants International of 20 restaurants’ in 6 countries and has also trained at two Michelin star restaurants Noma, Dinner by Heston, Le manoir By Raymond Blanc.
