Jackfruit curry
This is the story of a package of fresh jackfruit who became a delicious jackfruit curry.
I live in Germany and we do not have fresh jackfruit. Nobody knows it so it does not get imported. One day – it was one of these days when you decide to do something outside your habits – I decided to re-discover an Asiatic neighborhoud of my city I had not been in a while.
A new supermarket had opened. I went in. My package of fresh jackfruit was in their fridge alone, making acquaintance with packaged green stuff and tofu blocks. The smell was delicious but it did not seem ripe. Screw this, I thought, last time I had jackfruit in any form was 1,5 years ago in Malaysia. This will be better than nothing anyway.
And it was. Too ripe to be enjoyed alone, it became the occasion to make my first jackfruit curry in Sri Lankan style. Here the recipe, if you would like to replicate it:

INGREDIENTS for 4 portions

½ tsp cumin seeds
½ tsp mustard seeds
2 dried red chilies
1 small onion, chopped
5 cloves of garlic chopped
1 inch ginger chopped
1 tsp coriander powder
1 tsp curry
½ tsp turmeric
¼ tsp black pepper
1 tsp fennel seeds
1 tsp anis seeds
2 sticks cinnamon
fenugreek (optional)
1 can of tomatoes
1 package of jackfruit (or canned one to substitute)
kefir leaves
200ml coconut milk

lime juice to be added before serving
chopped cilantro leaves to be added before serving

I have cooked everything in a crockpot for 8 hours on low heat. Alternative, you can cook everything in a pot, adding jackfruit after 5 minutes and coconut milk only at the end to simmer a little but not cook.

To make the dish richer, I have added 1 whole califlower that I had separately steamed and 1 can of cooked chickpeas.

You can taste the experience of Sri Lankan curry also without jackfruit. In this case you can add chicken or tofu to the stew. However only jackfruit will give you that sweet taste that comes along so good with Sri Lankan spices.

 

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