I would highly suggest reading the notes first and then reading the recipe.
How to clean and prepare the Jackfruit pods to cook.
Before we get to preparing the jackfruit pods to be cooked, removing these pods from the actual fruit itself can be a task.
Most Asian countries would have the whole fruit for sale but if you are living outside of this region you might have to try your Asian stores or find the canned version of the jackfruit.
Step 1– before tackling the fruit, spread a few old newspapers on the workspace where you’ll be cutting the fruit.
Step 2– Generously apply oil on the knife, at this point do not apply oil to your hands for safety reasons.
Step 3– Once the knife is oiled, cut the fruit in half, you’ll notice that the middle of the fruit is extremely sticky and as the knife cuts through it, the white sticky substance tends to stick to anything that touches it and is hard to get rid of, this is the reason you need to oil the knife.
Step 4– with a tissue clean the knife if there is sap on it, apply oil again and cut the half fruit into a further half, at this point you can apply oil to your hands as well to avoid the sap getting into them.
Step 5– Once your hands are oiled, cut the white core of the fruit that you’ll notice where the stick sap oozes from, once you get rid of the white core, you will be able to remove the pods as shown below.
Step 6– remove the individual pods
Step 7 – discard the stringy part attached to the pod.
Step 8 – remove the seeds from the pod.
Step 9-cut them into required size, make sure you don’t cut them too small.
Keep the sliced jackfruit and the seeds that have been chopped into half(cleaning process mentioned above) in a separate bowl.
Clay pots are a great way to cook this curry but if you don’t have one use a medium-sized pan and set it over medium fire.
Tempering the jackfruit curry
Once the pan heats, begin with the tempering, pour in the oil, leave it to heat and add the curry leaves, Onions, a few pieces of sliced Garlic, mustard seed and sauté until they turn slightly brown.
Remove the tempered ingredients into a small bowl.
Cooking the jackfruit curry.
Place the same pan you used to temper over medium heat.
Add curry powder, Turmeric powder, mustard seed, garlic, finely sliced Onions, Pandan leaf, curry leaves, Pepper, Cinnamon stick, Salt with the jackfruit and pour in the thin Coconut milk, mix gently.
Report this ad
Leave the curry to cook slightly covered until the liquid is reduced and the jackfruit turns soft, this would take 20-25 minutes over the low-medium fire.
Once the jackfruit turn semi-soft, pour in the thick coconut milk( should you feel 1 cup of thick milk is too much, adjust accordingly but the curry should be thick and creamy)
Reduce the heat and let the curry simmer until the gravy is reduced and you reach the correct consistency for the jackfruit which will have a thick gravy and soft jackfruit pieces that are soft.
Season with Salt if necessary add the tempered ingredients and slowly mix the tempered ingredients into the curry.
Serve while still warm with your favourite rice and curry dishes.
Read me before trying out the recipe!
For those of you who are not familiar with cooking a jackfruit curry, the following recipe instructions can be confusing.
For this purpose, let me write a brief summary of how the recipe has been written below.
First- the recipe instructions begin with a detailed description of how to clean the jackfruit with images to it.
Second– I have written the ingredients for the jackfruit curry, the ingredients are separated into two, for tempering and then for cooking.
Third- you would find the complete method of cooking,
In the method of cooking, you get a detailed instruction on how to use the tempering ingredient to make the fried spice mix we pour on top of the jackfruit curry once the curry is cooked(see image).
Then I give you the instructions to follow on how to cook the jackfruit curry using coconut milk which is the reason the curry is so creamy.
Just to remove any confusion in which stage of the jackfruit this white curry(kirikos)is made. here it is,
The fruit is adaptable and resourceful that it can be cooked at any stage except when it's extremely ripe where the fruit turns an almost dark yellow and you can't miss the sweet odour it puts out.
At this ripe stage, you eat it like any other ripe fruit.
I'm cooking the jackfruit when it's still young and seeds have formed.
The really young/green jackfruit that has not formed the seeds, can also be turned to a delicious curry which in Sinhalese we call polos curry(polos ambula).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (317g)|
|Recipe Makes: 1|
|Calories from Fat: 394 (78%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 31.3g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 3499.3mg||121 %|
|Potassium 441.9mg||12 %|
|Total Carbohydrate 26.7g||8 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 21.3g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 502
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!