Welcome to show me the curry dot com.

My manager and I'm hip ill.

And today we're making cattle kebabs, a fabulous recipe, something different and something wonderful.

And, you know, just out of the ordinary cattle.

Basically, your jackfruit is one of the biggest foods in the world.

Yeah, that big or bigger, sometimes really big.

And it's gotten kind of got like a spiky green exterior to it.

It's darn right.

Scary if you don't know how to use it.

It's kind of a scary fruit.

You have to deal with it and you don't get it up yourself.

You have to make sure it's you know, you all your hands, you all your knife, you or yourself because I'm gonna stick to something.

So hey, it's a little tedious, but of course, absolutely doable and absolutely delicious.

So we're using, of course, the can one, because we can actually, our hands on fresh, Unfortunately, so this is what it looks like, and this is a can that be using its available that Indian grocery stores that Oriental grocery stones and this is the young green Jack food.

Now Jack food can be had ripe on when It's yellow also, but this is the young green one.

It's white inside white flesh, and we're using two cans approximately eight ounces or 250 grams each.

So we're using a total about half a kg, which about £1.

So he has here it is taking out of the can.

We've just drained it and just let the water run through it one time.

That's about it.

You take a pressure cooker and just put this in here.

So in addition to the Jackfruit, our next ingredient is Jenna, though.

So we've taken 1/2 cup of genital and then watched it really well and let all the cloudy water run out and drink it.

And here's that and we're also using half of a large onion.

We're gonna roughly chop this.

So all these things are going to go into the pressure cooker and it's going to be pressure cooked as they were gonna become soft.

And then we're just gonna food processor.

So that's why the onions are not very small and the settlers a little on the bigger side.

And that's absolutely fine.

I'm gonna be using garlic close.

This is about six of them.

We also have a chunk of garlic here this big.

If you grade it down, it'll probably equal to about two tablespoons of garlic.

But it's a fairly big chunk, and we can cut that down as well.

And you got green chilies.

We're just gonna put them whole.

And we're also gonna add two teaspoons of gotta masala on.

We're gonna use some whole peppercorns.

This is about half a teaspoon.

Again, it is to taste.

We're going to be adding some salt, but half a teaspoon.

We can always adjust later.

And finally we have one cup of water.

And of course we forgot something old age.

Hey, here's half a teaspoon.

Auf drei mit he leaves.

We're gonna mix it in.

You couldn't close it.

We're gonna take it to the stove, put it on high, so pressure cooker is off the stove.

So for a little recap, what we did is we put it on the stove and let it cook until it whistled one time.

And as soon as that whistle, one time we reduce the flame to a simmer and let it go for 25 minutes, after which we turn it off and it's been sitting here and the pressure has gone down all by itself.

So Safed open now.

Wow!

Okay, looks good.

Looks well done.

You don't want it, Super Marshall.

Nobody wanted cooked, and the color is just fabulous.

We're just gonna allow to cool down just a little bit, and then we will put in the food processor.

Now, this is just perfect amount of water.

But sometimes, you know the there's too much water left over.

All you have to do is take it to the stove again.

But it put it back on like a medium low and just try it out a little bit without covering it.

Just allowed to dry up and be maximum for five minutes.

That's about it.

So are Jack fruit or it'll make sure is cool down.

So we continue working with it.

So for this, you definitely need a food processor.

Not Glenda says we're putting this in the food processor.

We're gonna reserve about 1/4 of this lecture and we're gonna add a little bit later, so that would retain some of the texture in between.

You may need to push it down just a bit everything gets room, everything is minced our food process to similar consistency.

See, I don't think we did was destroy the mixture and the salt is no again.

It is to taste.

So see what you need to do.

But about half more.

Also going to put in some minutes Dr Money's No, you can put on fresh, please.

The bad ups just like does it?

But not at this point.

You put it in the league, but we have drags.

It doesn't matter.

So what about a deal?

I'm using the freshman, maybe just a handful of weeks, and now I'm gonna dis positive.

Let Dexter me exposed like this.

A few big pieces of small bees is perfect.

So don't take the bowl back again and transferred.

Take this one off.

Fresh juice.

The reason we're tasting this now is we're about to add an egg inside of here, and you don't want to taste it after you've added a roll egg.

So now's a good time to try, you know, using an egg right now, just one day for holding.

But if you don't need exit all, you can obviously go half a potato or video just boil it well, just mashing.

It is just basically buying everything and makes it through.

So we've got a skillet on straight back here and we have about a teaspoon or two of oil, depending on how big your skill that is.

How white ISS You can add more or less oil.

Basically need to just coat the bottoms.

It's a medium heat, and us, having become ups, can make them as Bigas you want or small make next month's perfect.

Everything we're using is a panko breadcrumbs, which is basically Japanese style bread crumbs, which are a lot more probably than your normal becomes.

So what this does is it gives you a really nice crispy coating to your find them at a grocery store, carrying them and also re into grocery stores placed by You don't have him, but don't worry until he's ready.

Dip it in this.

Now, this is a little soft, cause I really you should just let it sit for a while so that it again becomes hardens up so it's easier to form.

But, uh, press.

But I guess I'm just gonna do this.

Wanted nicely with Banco and for the plant, sir.

Pan is nice and hot, Ready to put in a box, Wait for the magic eight.

A nice golden crust, wholly so since it was egging this we want to make sure he eats all the way through.

And once he gets the golden crest, it's just a little bit of weight on top will be there.

Look, I'm on a diet.

I didn't do it to this one.

This one's mine.

Still, like eventually did not fridge So.

But once you do with fresh, they become, huh?

So I took about 70.

It's diggin.

They look fabulous.

Very so I think I would compare them to think about Wow, I haven't.

That was good.

It's delicious.

It's not so much flavor.

And it's so you eat it.

Yeah, you know, fighting with this off.

But yet the texture is there, so I love that.

I think the bank called us a fabulous job.

Do you know it adds to the self?

It's a great contest with the saltiness of God.

So So I think even if you were doing breadcrumbs, if you make it yourself, just don't crush them too much.

Rather like a fine powder trick, right?

That is a great appetizer.

We had a plate of them at your next party.

What I looked like.

A lot of effort, but it's It's quite a pretty easy resting, so I really do so Enjoy these delicious schedule kebabs and join us again.

For another episode, show me curry dot com to Spice Thio.