Served with rice or roti, this coconut jackfruit curry is a delectable Sri Lankan side dish.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (20 ounce) can green jackfruit in brine, rinsed and shredded
- 2 tablespoons curry powder
- 2 tablespoons chili powder
- 1 teaspoon salt, or to taste
- 1 teaspoon ground cardamom
- 1 teaspoon dried parsley
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon ground ginger
- ½ teaspoon ground cumin
- 1 small onion, chopped
- 1 cup water
- 5 tablespoons coconut milk
- ¼ cup chopped fresh cilantro
Instructions
- Combine jackfruit, curry powder, chili powder, salt, cardamom, parsley, turmeric, and cinnamon in a bowl. Let rest for 10 minutes.
- Heat oil in a pan over medium heat. Add garlic, ginger, and cumin; cook and stir until fragrant, about 1 minute. Add onion and cook and stir for 2 minutes. Add seasoned jackfruit, water, and coconut milk; mix well. Reduce heat and simmer for 7 minutes.
- Turn off heat, add cilantro, and mix well. Serve hot.
- You can use fresh ginger instead of ground ginger, a cinnamon stick instead of ground cinnamon, and 1 cup liquid from the can of jackfruit instead of 1 cup water.
Reviews
The seasonings are way too much for the amount of jackfruit and coconut milk. It was inedible until I added the entire can of coconut milk and additional water. The flavors are fine, but the proportions of the spices to liquid are way off, which resulted in a thick pasty sensation in the mouth. I ended up adding veggies and potatoes (I didn’t have another can of jackfruit to add) to try to absorb some of the spices and avoid a pasty, almost bitter, flavor. I also added a fresh chili to give it a bit more heat. I gave it three stars because I rescued it with all the alterations, but I won’t be making it again.