Young jackfruit turned into a rich creamy & delicious curry…
Young jackfruit is widely available in Kerala & other tropical places, and a variety of dishes can be prepared with it. In fact, it has turned into a vegetarian meat substitute. Young jackfruit has a neutral taste that makes it ideal for adding to different kinds of dishes.
In Kerala thoran- stir fry with coconut, puzhukku- jackfruit cooked with ground coconut, curries & chips are made out of young jackfruit. In Canada, frozen young jackfruit is available in Indian stores. The other day, I bought it & turned that into a curry.
This was the first time, I’ve cooked with young jackfruit. I made a curry, and added coconut milk towards the end that has made this curry rich & creamy.
This curry goes well with rice & chapati.
- Young jackfruit, diced- 3 cups
- Salt- 1 tsp
- Turmeric powder- ⅛ tsp
- Water- 1 cup
- Coconut Oil- 1 tbsp
- Shallots, chopped- 3 large or 1 onion chopped
- Garlic, chopped- ½ tbsp
- Ginger, chopped- ½ tbsp
- Green chilies, chopped- 2
- Curry leaves- 10 leaves
- Tomatoes, chopped- 2
- Kashmiri chili powder- 1½ tsp
- Turmeric powder- ⅛ tsp
- Fennel powder- 1 tsp
- Garam masala- 1 tsp
- Coriander powder- 2 tsp
- Salt- 1 tsp
- Water- 1 cup
- Thick coconut milk- ½ cup
- Curry leaves to garnish
- Frozen diced young jackfruit is available in most Indian or Asian stores.
- Don't use ripe jackfruit for making this curry, young jackfruit has to be used, has a neutral taste & flavor.
- Frozen diced jackfruit will be cleaned well, I rinsed it in water.
- Add to a clay pan or regular saucepan.
- Add salt, turmeric powder & water, combine well.
- Place the pan over medium heat & cook covered till the jackfruit has cooked well & turns soft.
- If you prefer, you can slightly mash the jackfruit using a spoon & keep it aside.
- I used the same clay pan for making the curry.
- Place the pan over medium heat, add oil.
- Add shallots chopped, ginger, garlic, green chilies, curry leaves & ½ tsp salt.
- Cook till shallots turn golden in color.
- Add chopped tomatoes, combine well.
- Cook covered till tomatoes have mashed up.
- Add all the spices: Kashmiri chili, turmeric, fennel, coriander powder, garam masala & ½ tsp salt.
- If you want this curry to be spicy, add regular hot chili powder.
- If you have meat masala, spices can be replaced with that- around 2 tbsp.
- Combine well & cook for 2 minutes.
- Add 1 cup water & let the gravy come to a boil.
- Add the cooked jackfruit, combine well.
- Cook covered for a few minutes.
- Add thick coconut milk, combine well & cook for 2 minutes.
- Garnish with curry leaves.
- Take the pan off the heat & keep it covered for a few minutes.
- This curry can be enjoyed with rice, chapati, appam, etc.
