Curried Green Jackfruit

Native to South India, Jackfruit is one of my favourite fruits. However I prefer it unripened (or green) as it’s perfect for curry or pulling apart and into a ‘pulled pork’ type of sandwich. Best place to find it is in Asian or African food stores or just buy it online. You can also buy them by the box in bulk which is usually about 24 cans—and it can work out cheaper that way too.

This green jackfruit curry is my go to favourite to eat alongside some Indian lentils and rice or rolled up into a tortilla with some hot sauce. I was into this before all the vegans, just to put that out there.

Servings: 4. Prep Time: 30 minutes

INGREDIENTS

  • 1 can green jackfruit chopped into quarters

  • 1/2 yellow onion chopped

  • 1 clove garlic chopped

  • 1 tablespoon vegetable oil

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1 teaspoon turmeric powder

  • 1 tablespoon lemon juice or tamarind paste

  • 1/2-1 cup water

  • Salt to taste

 

METHOD

  1. Open the can of jackfruit and drain all the water. Next chop the pieces into chunks. You’ll see the top of the jackfruit piece looks like loose fibres and the bottom (stem) of the piece is more compact. You want to separate the more compact part of the jackfruit with one cut, then slice the top bit into two. if you try to chop the jackfruit more than that, it will fall apart. Both bits are edible—this is just a good way to cut it into chunks.

  2. Heat a pan (that has a lid) and add your oil.

  3. Chop you onion and garlic and add to the hot oil and fry for a few seconds.

  4. Add your spices to the oil and onions and garlic. You need to cook them a bit otherwise they will taste raw.

  5. Add your jackfruit and some salt. Stir them around to make sure they are all coated in the spice mixture.

  6. Add about 1/4 cup of the water and lemon/tamarind juice and cover with the lid.

  7. Cook on medium-low heat, making sure that the jackfruit is simmering and cover with the lid. If the water levels look low, top up with more water.

  8. Cook for about 20 minutes on the stove or until the jackfruit is soft and breaks apart easily. You want most/all of the water to evaporate by the end of the cooking. If the jackfruit is soft but it’s still watery, uncover and cook over medium heat until the water evaporates.

  9. Check for seasoning and adjust with more salt as needed.

  10. Serve with rice, with bread, or in a sandwich.

Anjalee Sewpaul