JACKFRUIT CURRY

Ingredients

• 1 young raw jackfruit, cleaned and cut into chunks (keep the pieces in diluted coconut milk while preparing the masala)
• 1 tsp fenugreek seeds, roasted and powdered
• 1 onion, chopped or grated
• 2-3 pods garlic, chopped
• Ginger, chopped
• Green chillies, slit
• 1-2 tbsp coconut oil
• 1 tsp cumin seeds
• Curry leaves
• Pandan leaves (not featured)
• 2 tbsp chilli powder
• 1 tsp turmeric powder
• 1 cinnamon stick
• 2-3 cloves
• 3 tbsp roasted curry powder
• 1 can coconut milk
• ½-1 tomato, chopped or grated
• 1-2 Goraka / Kokum

Instructions

1. Heat coconut oil in a kadhai (an earthenware pot is best) and add cumin seeds, ginger, garlic and onion.
2. Fry for a few minutes, then add the green chillies, cloves, curry leaves and cinnamon.
3. Add all the powdered masalas and continue to fry (add a little water if required).
4. Add tomato purée, Goraka and salt, then fry.

5. Add the jackfruit pieces and fry the mixture for 3-4 minutes.

6. Then add the diluted coconut milk and let it simmer for 30-45 minutes. (At this point, if you’re short on time, you can pressure cook it for one whistle and then transfer it back to the kadhai.)

7. Add the thick coconut milk and simmer for another 20-30 minutes.
8. That’s it, your young jackfruit curry is ready.
9. Serve with rice and chapati.

Spice Level: 🌶🌶