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 sliced

2-3 dried red chili

2-3 Green Chili

2 pieces of goraka (gamboge) or (replace with 1 tomato or tamarind paste 1 tablespoon)

3 cloves of garlic chopped

1 tablespoon crushed black pepper

1” piece cinnamon

2 cardamom

2 cloves

1 tablespoon mustard seeds

1 tsp fenugreek seeds

1 Can of thick Coconut milk (balance as desired) 

salt to taste

Cooking oil

Curry leaves

Pandan 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.

Add thick coconut milk into the mix together with another 1 cup of water (balance coconut milk as desired)

Add goraka or tamarind juice. Add about 1 tablespoon salt. Mix well.

Cook on high for 5 minutes, turn down the flame and simmer the sauce until the gravy become thick and creamy.
Add the spiced jackfruit pieces in to the sauce and simmer, The more you simmer this curry the more it tastes.

Once the curry is ready, sprinkle the powdered mustard seeds that we kept aside

Your authentic Sri Lankan jackfruit curry is ready to serve with your choice of rice. Enjoy!!