Jackfruit is one such versatile fruit, which is not simply eaten for its sweet, yellow pulp, but we can also use it in curries when they’re not yet ripe, and we even reserve the seeds, for it to be sun-dried, cut up and then turned into delicious curries and mashes. This coconut milk-infused jackfruit curry is tasty and a great way to enjoy a vegan diet if you’re just starting.
Savour the traditional and real Sri Lankan meal of jackfruit curry. Though there are several varieties of this jackfruit curry, this recipe makes a dish that is richer in flavour and creamy in texture. The traditional recipe uses an unripe jackfruit, as it has a tendency to have a fairly hard texture, which makes it simple for the fruit to resist the high heat as it cooks. This jackfruit’s texture and inherent starch enable it to absorb the flavour of the Sri Lankan spices.
Kirikos is another name for jackfruit curry. Because coconut milk is added, the dish is also known as white jackfruit curry. This Sri Lankan delicacy is gluten-free, vegan, and vegetarian. The jackfruit is not particularly attractive to look at; it is large and heavy, with spiky skin. It is fleshy but not juicy, has a dense, sweet flavour, and an almost sickly-sweet aroma.
India, which has long been thought to be the origin of jackfruit, produces most of it globally. The Portuguese word ‘jaca’, which was
Read MoreChop the jackfruit into evenly-sized pieces. Oil the knife to get rid of stickiness.
Remove the seed by making a cut in the middle of the jackfruit pod. You can also use your pestle and mortar to crush them.
Remove the tough translucent skin from the seeds after they have been crushed. Then, use the seeds to prepare jackfruit curry.
Keep the sliced Jackfruit in a bowl. Set a pan over medium-hot fire. Pour in the oil and turn the heat to low.
Add curry leaves, onion, garlic, red chilli flakes, and mustard seeds Sauté for 3 to 5 minutes on low to medium fire.
In a small bowl, transfer the tempered ingredients. Over medium heat, place the same pan you used for tempering.
Add the Jackfruit flesh and crushed seeds. Then add the turmeric, coriander and cumin powder, mustard seed, garlic, onion, curry leaves, pandan leaf, cinnamon stick, and salt.
Add the thin coconut milk. Once the liquid has been reduced and the jackfruit has softened, continue to simmer the curry with a lid on for 20-25 minutes.
Pour the thick coconut milk. Once the gravy has been reduced and the curry has reached the ideal consistency for jackfruit, turn down the heat and let the dish simmer.
Add the tempered ingredients and mix. Serve warm with rice or rotis.
No, raw (unripe) jackfruit is ideal for curries because it has a robust, meaty texture. Ripe jackfruit is sweeter and works well in sweets.
Before you begin cutting, lubricate your knife and hands. This keeps the natural latex from adhering.
Coconut milk gives the curry its creamy texture and real taste, so don’t omit it. You can use a lighter version if necessary.
The pieces should become soft yet maintain their form. They should be easy to penetrate with a fork.
Yes, you may keep it in the fridge in an airtight container for up to two days. Reheat gently to preserve texture and taste.
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