SERVINGS: 4-6 | PREP / COOK TIME: 40 to 60 MINS |
INGREDIENTS 2 packets of The Jack Man Nude Jackfruit 300 Grams Spice Mix<br> 2-3 table spoon red chili powder 1 tsp turmeric powder 2-3 tablespoon Sri Lankan Raw Curry Powder (Available at your local Srilankan store) 1 medium sized onion sliced2-3 dried red chili2-3 Green Chili2 pieces of goraka (gamboge) or (replace with 1 tomato or tamarind paste 1 tablespoon)3 cloves of garlic chopped1 tablespoon crushed black pepper1” piece cinnamon2 cardamom2 cloves1 tablespoon mustard seeds1 tsp fenugreek seeds1 Can of thick Coconut milk (balance as desired)salt to tasteCooking oilCurry leavesPandan leaves (Rampe) |
METHOD Dry roast the spice powders until golden brown. Keep aside. Remember not to burn. Roast 1/2 tablespoon of mustard seeds. Grind it into powder and keep aside. Tear open 2 packets of The Jack Man Nude Jackfruit 300 Grams and empty into a bowl, rub roasted spices on jackfruit chunks and keep aside. Heat 2-3 tablespoon of oil in a pan. Add mustard seeds once oil is hot. When mustard seeds are popping up, add onion, dried chili, Green chili, garlic, Curry leaves, Pandan leaves (Rampe) into the mix. Also add cinnamon, cardamom & cloves. When onions are tender, add the jackfruit pieces into the pan & mix well. Add crushed black pepper too.
Cook on high for 5 minutes, turn down the flame and simmer the sauce until the gravy become thick and creamy. Your authentic Sri Lankan jackfruit curry is ready to serve with your choice of rice. Enjoy!! |
CREDIT: Recipe by Amila Gamage / Image by Foodcnr |