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| Jackfruit curry |
Jackfruit is native to India but is found all over South Asia. It is also found in some parts of Africa, Caribbean and South America. Jackfruits are usually consumed ripe. When ripe they are delicious. But unripe jackfruits can be cooked and can be very tasty. Jackfruit is a seasonal fruit and in season you may be able to get unripe jackfruit in the vegetable markets and supermarkets. You can buy whole fruit or cut pieces. Cutting and cleaning whole fruit can be messy as the fruit secretes a while milky gum that will stick to your fingers and the knife. Therefore it is better to buy cut pieces. Jackfruit is also available in cans that can also be used to make curry and other dishes.
.jpg "Jackfruit") |
| Jackfruit |
Today I am going to make a curry out of it.
Recipe summary
For
Jackfruit curry
1. Wash and dry the 500 grams jackfruit pieces.
2. If the jackfruit is very young the core in the middle will be soft and leave it as it is. But in slightly mature fruits you may find the core hard and you should slice it off and discard the hard core.
(Please refer main recipe)
3. Cut the fruit now into smaller pieces as shown in the picture. Immerse them in a bowl of water. Strain the water when you cook.
4. In a large saucepan heat 2 table spoon oil. When the oil is hot add 1 onion chopped coarsely, 1 green chili seeded,1 sprig curry leaves chopped, 1 inch piece of ginger grated and 3 cloves of garlic sliced and fry for about 5 minutes, stirring occasionally.
5. Add 4 cups water and add 1 tablespoon curry powder and 1⁄8 teaspoon turmeric. Add the jackfruit slices. Bring to the boil. After 2 minutes lower the heat cover the pan and let it simmer for 25 minutes. Eat and see whether it is cooked. If not add some water and cook till it is done. Sometimes it will an hour.
6. Add 20 grams tamarind juice when it is cooked
7. Add ¼ cup coconut milk and ¼ teaspoon pepper powder and simmer for 2 minutes.
Switch off the heat.
Jackfruit curry is ready.
Recipe follows in detail with pictures.For
Jackfruit curry
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
1. Wash and dry the 500 grams jackfruit pieces.
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| Jackfruit pieces |
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| Jackfruit |
2. If the jackfruit is very young the core in the middle will be soft and leave it as it is. But in slightly mature fruits you may find the core hard and you should slice it off and discard the hard core.
(Please refer main recipe)
3. Cut the fruit now into smaller pieces as shown in the picture. Immerse them in a bowl of water. Strain the water when you cook.
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| Ingredients |
4. In a large saucepan heat 2 table spoon oil. When the oil is hot add 1 onion chopped coarsely, 1 green chili seeded,1 sprig curry leaves chopped, 1 inch piece of ginger grated and 3 cloves of garlic sliced and fry for about 5 minutes, stirring occasionally.
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| Spice powders |
5. Add 4 cups water and add 1 tablespoon curry powder and 1⁄8 teaspoon turmeric. Add the jackfruit slices. Bring to the boil. After 2 minutes lower the heat cover the pan and let it simmer for 25 minutes. Eat and see whether it is cooked. If not add some water and cook till it is done. Sometimes it will an hour.
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| Jackfruit curry |
6. Add 20 grams tamarind juice when it is cooked
7. Add ¼ cup coconut milk and ¼ teaspoon pepper powder and simmer for 2 minutes.
Switch off the heat.
Jackfruit curry is ready.
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves: 4
Ingredients
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| Ingredients |
500 grams unripe jackfruit
Others
Others
1 green chili seeded
1 onion chopped coarsely
1 inch piece of ginger grated
3 cloves of garlic
1 sprig curry leaves
20 grams of tamarind juice
¼ cup coconut milk
2 tablespoon vegetable oil
4 cups water
Spices
¼ teaspoon black pepper powder
1⁄8 teaspoon turmeric powder
1 tablespoon curry powder
Preparation
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| Spice powders |
Wash and dry the jackfruit pieces.
If the jackfruit is very young the core in the middle will be soft and leave it as it is. But in slightly mature fruits you may find the core hard and you should slice it off and discard the hard core.
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| Raw jack fruit pieces |
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| Jackfruit washed and cut into pieces |
Similarly in very young fruit the shiny white outer covering of the seed will be soft and you can leave it as it is. If the covering of the seed is hard you will have to remove it. In young fruits the knife will slice through the seed effortlessly. If the knife halts it means the husk of the seed is hard.
Cut the fruit now into smaller pieces as shown in the picture. Immerse them in a bowl of water. Strain the water when you cook.
Method
1. In a large saucepan heat the oil. When the oil is hot add onion, green chili, curry leaves, ginger and garlic and fry for about 5 minutes, stirring occasionally.
2. Add the water and add chili powder and turmeric. Add the jackfruit slices. Bring to the boil. After 2 minutes lower the heat cover the pan and let it simmer for 25 minutes. Eat and see whether it is cooked. If not add some water and cook till it is done. Sometimes it will an hour.
When it is cooked add the tamarind juice
When it is cooked add the tamarind juice
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| Jackfruit cooking |
3. Add coconut milk and pepper powder and simmer for 2 minutes.
4. Switch off the heat.
Serve with rice or bread while hot.
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| Jackfruit curry completed |
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
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