Note- This recipe is obtained from the following source. Please visit this site for more information: https://www.sbs.com.au/food/recipes/young-jackfruit-curry
Ingredients:
1 kg fresh young jackfruit (see note)
6 cups (1.5 litres) coconut milk
½ tsp fenugreek seeds
2 tsp Sri Lankan raw curry powder (see note)
4 tsp sweet paprika powder (or red chilli powder)
1 tsp turmeric powder
½ tsp black pepper
4 cardamom pods
2-3 cloves
1.5cm (½ in) piece Sri Lankan cinnamon
2 pieces dried goraka or ½ tsp of goraka paste (see note)
½ medium-size pandan leaf
2 green chillies
3 sprigs curry leaves
4-5 garlic cloves, crushed
50 g shallots or 1 red onion, finely sliced
Steamed rice or roti, to serve
Sambol or other condiments, to serve
Directions
You will require kitchen gloves and a paper towel to prepare the jackfruit.
1. First, apply a little oil on the blade of the knife and cover the cutting board with paper to capture the sticky sap. Wearing rubber gloves, cut jackfruit into thick round slices. Ensure the slices are about 6cm in width. Wipe off sap with a wet or oiled paper towel. Slice the skin and cut out the core and dispose accordingly. Dice the rest into about 5cm pieces and place into a bowl with half of the coconut milk to prevent the fruit from discoloring.
2. Heat a large plot on medium heat. Add fenugreek seeds, mixing for one minute until lightly toasted. Add curry powder and paprika. Continue mixing, and toast for 30 seconds or until fragrant. Discard any burnt spices.
3. Add the remaining ingredients to the cooking pot and mix well. Cover. Simmer on low heat for around two hours while shaking the pot occasionally until the jackfruit becomes fragrant and tender.
4. Remove goraka pieces, cinnamon, cloves and pandan before serving with steamed rice or roti and sambol or other condiments of your choice.
Note:
•If young jackfruit isn’t available, you can substitute fresh jackfruit with 1 kg of drained canned young jackfruit in brine instead, which will reduce cooking time.
•Sri Lankan raw curry powder is available at specialist grocers. Alternatively, spice mix recipes can be found online.
• Goraka is a sour tropical fruit sometimes called brindleberry or Malabar tamarind. It can be found at most Indian and Sri Lankan grocery stores. Tamarind paste can be used as an alternative.
Source:
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