Sri Lankan Jackfruit curry
This famous young jackfruit curry that is out of this world! One of the most popular dishes in Sri Lanka. Young jackfruit slow-cooked in a tangy and spicy coconut milk-based gravy with a very rich texture. It just melts in your mouth. This is a secret recipe passed down to me from my family.
Ingredients
10oz Jackfruit – 1 can (“jackfruit in water”)
2 tbsp Vegetable oil
1 tsp Ginger-garlic
2 oz Chopped white onion
2 Pandan leaves whole
4 Whole curry leaves
1⁄2 tsp Salt
1⁄2 tsp Mustard seeds
1⁄2 tsp Cumin powder
1⁄2 tsp Fennel Seed
2 Whole cloves
1 tsp Paprika
1⁄2 tsp Meat curry powder
1⁄2 tsp Roasted curry powder
1⁄4 tsp Fennugreek seed
1⁄4 Medium tomato sliced
2 tbsp Coconut milk (can or powder)
Instructions
• Open can of jackfruit
• Add to pan: oil, onion, and ginger-garlic paste and sauté
• Add pandan and curry leaves and sauté
• Add spices and sauté
• Add tomato and sauté
• Separate water in can from jackfruit
• Add jackfruit pieces to pan and mix, cook for 3 mins
• Then add water from can (brine) to pan, cook for 15 mins
• Add coconut milk