Sri Lankan Baby Jackfruit Curry

 

Baby Jackfruit Curry

Prep time : 2 hours

Servings : 10

Ingredients

1. 500g young/green jackfruit
2. 1 teaspoon turmeric powder
3. 2 tablespoons of chili powder
4. 2 tablespoons of curry powder
5. 1 teaspoon of pepper powder
6. 5 tablespoons of oil
7. 4 (3cm) pandan leaf pieces
8. A spring of curry leaves
9. 2 chopped green chilies
10. 3-4 chopped onions
11. 3 chopped garlics
12. 1 piece of nutmeg
13. 2-3 pieces of cinnamon
14. 2  pieces of dry Gambogoes
15. 1 teaspoon fenugreek seeds
16. 2-3 cloves
17. 1 Small ginger piece
18. 2-4 cardamom
19. 1 tablespoon mustard seed
20. 2 cup thin coconut milk
21. 4 cup thick coconut milk

Instructions

1. Peel, clean and cut jackfruit (see below picture)
2. Place the cut pieces in a bowl.
3. Add some scraped coconut to it, Mix it with jackfruit pieces and clean again (To remove the stickiness of the pieces)
4. Take another bowl and add curry powder & chili powder and fry until brown. (Without oil)
5. Put a pot on the stove and add oil.
6. When the oil heats up, add chopped onion, curry leaves, chopped garlic, mustard, chopped ginger, pandan leaf pieces, chopped green chilies and mix it well.
7. Now add cardamom seeds, cloves, fenugreek seeds, nutmeg piece, cinnamon and turmeric powder, fried curry & chili powder mixer.
8. Stir well.
9. Now add the ​​jackfruit pieces.
10. Add thin coconut milk, pepper powder and salt as required.
11. Cook jackfruit pieces over low heat until tender.
12. When the jackfruit pieces boiled, add the thick coconut milk.
13. Cook over low heat nearly 30-40 mins.

Note:

A clay pot is best for this cooking.

Don't cook in aluminum pans.

Cooking on low heat makes the curry more palatable than cooking over high heat.

This curry can be kept for 3-4 days