Jackfruit Curry Sri Lankan Style by Tulsi's Vegan Kitchen
Jackfruit Curry Sri Lankan Style
Rated 5.0 stars by 1 users
Category
Curries
Cuisine
Sri Lankan
Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
This Jackfruit Curry tastes just like meat curry because jackfruit texture is similar to meat. This recipe uses canned Green Jackfruit / Baby Jackfruit / Young Jackfruit in Brine, which is inexpensive and easy to cook without all the tedious cutting and boiling.
Ingredients
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565g canned Young Green Jackfruit
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2-3 tbsp curry powder
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1 large onion, chopped
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1 tbsp red chilli powder
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1 tsp salt (or to taste)
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½ tsp mustard seeds
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½ tsp cumin seeds
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½ tsp fenugreek seeds
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½ tsp turmeric powder
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2 sprigs curry leaves
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1 tsp roasted fenugreek powder
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1 small slice tamarind slice
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1 piece pandan leaf
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2 cm piece cinnamon
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4 cloves
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4 cardamoms
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3 cloves garlic
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1 cm ginger
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½ tsp black pepper-crushed
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200 ml thick coconut milk
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Water as needed
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2-3 tbsp coconut oil
Directions
Roast on low heat the fenugreek seeds for 1-2 minutes. Allow to cool, then grind to powder.
Roast on low heat the red chilli powder and curry powder together for 2-3 minutes. Remove from heat and allow to cool.
Pour coconut oil in a pan. Once the oil has heated up, add cinnamon, cloves, cardamoms, mustard seeds, cumin seeds and fenugreek seeds. Then add pandan leaf and curry leaves.
Add onion and sautè until it becomes translucent.
Now add pounded ginger-garlic paste and sautè for 2-3 minutes.
Drain the jackfruit and rinse with water. Next add the jackfruit to the spice mixture in the pan.
Add curry powder, chilli powder and turmeric powder and sautè for 3-4 minutes to absorb all the flavours.
Add pepper powder. Add ½ cup water to the curry to prevent burning. Then add the coconut milk and salt.
Now cover and cook on low heat for 20-30 minutes until the jackfruit pieces are cooked and soft.
Finally add fenugreek powder and give a stir.
Allow the gravy to thicken uncovered until the correct consistency is obtained. Serve with steamed rice, chapati or other breads.