Jackfruit curry is traditionally popular in Sri Lankan cuisine. This recipe is from my mother-in-law who originated from Sri Lanka and used to make such heavenly jackfruit curries that tasted better than meat. Jackfruit Curry is tasty and tastes just like meat curry because jackfruit texture is similar to meat. In this recipe, I am using canned Green Jackfruit / Baby Jackfruit / Young Jackfruit in Brine, which is inexpensive and easy to cook without all the tedious cutting and boiling. Jackfruit has been touted as the meat of the future. It is quite difficult to find fresh jackfruit in urban markets, thus obtaining canned jackfruit from a reliable source takes out all the difficulties.
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JACKFRUIT CURRY
Ingredients
565g canned Young Green Jackfruit (I am using Nature’s Charm)
2-3 tbsp curry powder
1 large onion, chopped
1 tbsp red chilli powder
1 tsp salt (or to taste)
½ tsp mustard seeds
½ tsp cumin seeds
½ tsp fenugreek seeds
½ tsp turmeric powder
2 sprigs curry leaves
1 tsp roasted fenugreek powder
1 small slice tamarind slice
1 piece pandan leave
2 cm piece cinnamon
4 cloves
4 cardamoms
3 cloves garlic
1 cm ginger
½ tsp black pepper-crushed
200 ml thick coconut milk
Water as needed
2-3 tbsp coconut oil
Bahan-Bahan
565g Nangka Muda dalam tin (Saya menggunakan Nature’s Charm)
2-3 tbsp serbuk kari
1 bawang besar, dicincang
1 tbsp serbuk cili merah
1 tsp garam (ikut rasa)
½ tsp biji sawi
½ tsp jintan putih
½ tsp halba
½ tsp serbuk kunyit
2 daun kari
1 tsp serbuk halba (disangai)
1 keping asam gelugor
1 daun pandan
2 cm kayu manis
4 cengkih
4 buah pelaga
3 ulas bawang putih
1 cm halia
½ tsp lada hitam- ditumbuk
200 ml santan pekat
Air, jika perlu
2-3 tbsp minyak kelapa
15 сен 2024
