Sri Lankan · intermediate
Sri Lankan Spiced Young Jackfruit Curry
Tender green jackfruit slow-simmered in creamy coconut milk with tamarind, fragrant pandan leaf, and dark roasted Sri Lankan spices.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Cut drained green jackfruit pieces into bite-sized chunks, trimming hard core bits if preferred.
- 02
Heat coconut oil in a deep saucepan over medium heat.
- 03
Add chopped red onion, garlic, curry leaves, and knotted pandan leaf, sautéeing for 4 minutes until onions are soft.
- 04
Stir in Sri Lankan roasted curry powder and tamarind paste, cooking continuously for 1 minute to release aromatics.
- 05
Add jackfruit pieces and 1 cup of water, bring liquid to a boil, then turn heat low, cover, and simmer for 20 minutes.
- 06
Pour thick coconut milk into pan, stir gently, and cook uncovered on low heat for 8 to 10 minutes until curry thickens.
A LITTLE KITCHEN KNOW-HOW
Low-Simmer Coconut Reduction
Simmering sturdy plant foods in spiced water to absorb flavor before enriching the sauce with thick coconut milk.
Notes from the kitchen
- Be sure to buy green young jackfruit in brine, as sweet jackfruit in syrup will ruin the savory dish.
- Low simmering allows fibrous jackfruit to absorb spice notes completely.
- Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
