Young Green Jackfruit in Yellow Coconut Gravy
Young Green Jackfruit in Yellow Coconut Curry
Tulsis Vegan Kitchen
A traditional Malaysian young jackfruit yellow curry.
1 can Young Green Jackfruit 550g (nett 300g) (Nature’s Charm)
2 pieces lemon grass
- 1 big onion, sliced
- 2 small onions, quartered
- 3 cloves garlic, sliced
1 inch piece fresh turmeric or ½ tsp turmeric powder
- 1 red chilli, sliced
- 1 tbsp vegetarian anchovies (optional)
5 bird’s eye chillies (optional)
1 inch galangal (optional)
165 ml coconut milk
- 1 cup water
1 piece tamarind slice or 1 tbsp tamarind juice or 2 tsp lemon juice
½ tsp mushroom seasoning
Rinse the jackfruit thoroughly in water to remove any brine. Then place the jackfruit in a pan. Add enough water to cover the jackfruit pieces. Add 1 tsp salt and bring to a boil, then simmer for 10 to 15 minutes until the jackfruit is soft. Discard the water.
Put onion, garlic, chillies , turmeric, galangal and vege anchovies in a blender jug and blend until quite fine.
Heat up 1 tbsp of oil. Sautè the blended ingredients and lemon grass. Then add coconut milk, water and salt. Give it a good stir.
Now add the pre-boiled jackfruit pieces. Bring to a boil, then simmer for 10 to 15 minutes. Remember to stir from time to time to prevent the coconut milk from curdling.
Serve with steamed rice.