Polos CurryYoung Jackfruit Curry
A hearty jackfruit curry in which the fruit slowly absorbs spices and coconut milk until tender and richly flavored. Its fibrous texture makes it especially satisfying as part of a rice-and-curry meal.
Prep
20m
Cook
50m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Incomplete estimate
- Piece-based nutrition is rough without piece-weight data: Curry Leaf.
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Curry
- 800gJackfruit (cut into chunks)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 10gFresh Ginger (crushed)
- 3gTurmeric Powder
- 12gCurry Powder
- 6gChili Powder
- 10gSalt
- 300mlWater
- 500mlCoconut Milk
Tempering
- 30mlCoconut Oil
- 3gMustard Seeds
- 12pcsCurry Leaf
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the coconut oil in a pot over medium heat.
- 02
Add the mustard seeds and cook until they begin to pop, then add the curry leaves.
- 03
Add the onion and cook until softened.
- 04
Stir in the garlic and the fresh ginger and cook until fragrant.
- 05
Add the turmeric powder, the curry powder, and the chili powder, and cook briefly to bloom the spices.
- 06
Add the jackfruit and the salt, then stir well so the pieces are coated.
- 07
Pour in the water, cover, and simmer until the jackfruit begins to soften.
- 08
Add the coconut milk and continue cooking gently until the jackfruit is tender and the curry has thickened.
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