Jackfruit Curry

Jackfruit Recipe

As you saw in a previous post, I bought a whole fresh jackfruit from the market. The rest went down nicely, ahem. But my favorite dish from the three recipes my 8-pounder allowed me to make was this jackfruit curry. The flesh of the jackfruit lends itself so nicely to Indian spices, and the curry was wonderful served on rice, or just about any other grain. Since I had a fresh jackfruit, I used about 4 cups fresh flesh to make this recipe, but you could easily do the same with a 20-oz can of jackfruit. Most recipes call for canned jackfruit anyway. Enjoy!

  • 2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 2 bay leaves
  • 2 dried red chiles
  • 1 onion, chopped
  • 6 cloves garlic, chopped
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 2 cups puréed tomatoes
  • Salt and pepper to taste
  • 1 cup water

Heat the oil in a large skillet over medium heat. Add the cumin and mustard seeds. Cook until they sizzle, about 1 minute. Add the bay leaves and dried red chiles, and cook for 30 seconds more. Add the onion, garlic, ginger, and a pinch of sea salt. Cook for 5 minutes, until translucent, stirring often.

Add coriander, garam masala, turmeric, and a pinch of black pepper. Stir well. Add the puréed tomatoes, the jackfruit, and a pinch of salt. Cover and cook for 15 minutes.

Uncover and cook for an additional 10 minutes, to thicken the sauce. Add water, cover and cook for 15 minutes. Taste and adjust salt and seasonings. Cook for an additional 10 minutes or until you reach the desired consistency. Enjoy!

Karine

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