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Jack Fruit Curry
Planning a special curry for dinner? Then try the Sri Lankan Jackfruit Curry. The spices infuse a new flavour to the jackfruit. Best served with string hoppers.
Chef Pankaj Bhadouria's Jackfruit Curry recipe
Serves

- 4

Cooking Time

-30-40 Min

Difficulty

- Medium

Preparation Time

- 15 Min

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INGREDIENTS

  • FOR Jackfruit Curry
  • 1½ tsp cumin seeds
  • 1½ tsp fennel seeds
  • 3 tbsp cconut grated
  • 3 tbsp oil
  • 1 tsp mustard seeds
  • 2 onions sliced
  • 7 to 8 curry leaves
  • 2 green chillies
  • 500 gm jackfruit tender
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 1 tbsp curry powder roasted
  • 2 tsp tamarind paste
  • ½ glass coconut milk
  • 3 tsp coconut cream
  • salt
  • water
  • FOR String Hopper
  • 2 cups lukewarm water
  • 1 cup rice flour
  • salt
  • 1 banana leaf

HOW TO PREPARE JACK FRUIT CURRY

  1. 1

    Saute cumin seeds fennel seeds and grated coconut in a pan.
  2. 2

    Transfer this to a bowl when the coconut turns a golden brown.
  3. 3

    Add water to make a fine paste.
  4. 4

    Heat oil in the pan and saute the mustard seeds, sliced onions, curry leaves and green chillies.
  5. 5

    When the onion turns a golden brown add chopped ginger and garlic, turmeric powder, red chilli powder and roasted curry powder.
  6. 6

    Boil the jackfruit in water with salt and turmeric powder.
  7. 7

    Add the boiled jackfruit pieces to the masala.
  8. 8

    Pour sufficient water and mix well.
  9. 9

    Cook the jackfruit for five to ten minutes with the pan covered.
  10. 10

    Once cooked well add a little tamarind paste, coconut milk and the grated coconut paste.
  11. 11

    Mix it with the coconut cream and salt.
  12. 12

    Cook the curry for some more time.
  13. 13

    For the string hopper, take rice flour in a bowl.
  14. 14

    Add a pinch of salt in it.
  15. 15

    Mix it with lukewarm water to prepare a soft dough.
  16. 16

    Set aside the dough for five minutes.
  17. 17

    Fill the dough in an idiyappam maker or sev press machine.
  18. 18

    On a round banana leaf squeeze the strings from the machine carefully.
  19. 19

    Keep it for steaming.
  20. 20

    Transfer the curry to a serving dish.
  21. 21

    Serve it with string hoppers.
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