Green Jackfruit Curry

 

Back in December, when I was in Kolkata, I was at a family gathering and was given a curry that tasted absolutely delicious. Deep in conversation I ate the curry, pausing after a few mouthfuls to ask what ‘meat’ it was as I couldn’t quite work it out and thought perhaps it was pork. The answer was ‘green jack fruit’. Somewhat surprised but delighted that such a fruit could taste so ‘meat-like’ in structure. It was substantial, filling and utterly delicious. In the photo below it is the curry bottom right.

Fast forward a few months and I’m down in Tooting taking some clients on a spice tour before heading back to my house to teach some Indian recipes. One of my shopkeeper friends – Rohit – delighted us all by giving us a plate of his delicious jackfruit curry that he had just made – it tasted divine and prompted one of my clients to immediately buy a fresh green jackfruit to take home to replicate the curry. I love enthusiastic foodies.

I returned a few days later to continue the conversation of his curry and how he made it exactly and to buy one myself so I can share it here with you. This is Rohit’s recipe and it works a treat. They are in season now (in India and Africa) so if you see one when you are next in your local Asian grocers be brave and pick one up and try making this recipe. Please note the yellow jackfruit is sweet and not used in savoury curries – you want to buy the green jackfruit.

An important point to note:

  1. Once you cut into the jackfruit – cut into rounds and then use a serrated knife to cut away the tough outer skin – it is VERY sticky. Place a little oil on your hand that will touch the jackfruit to prevent the stickiness from covering your hand.

 

If you are keen to join me on a spice tour of Tooting followed by an Indian cooking class at my house- send me an email chilliandmint@gmail.com for details.

 

**********

Jack Fruit Curry

kindly given to me by Rohit – my friendly Asian grocer in Tooting

2 tbsp vegetable oil (you can use mustard too)

1 tsp black mustard seeds

1 tsp cumin seeds

1 dried red chilli, broken in two

5 fresh garlic, roughly chopped

2 inches of fresh ginger, skin removed and finely grated, chopped also fine

1/4 tsp asafoetida/hing

2 fresh green chillies, finely sliced

2 or 3 large white onions, finely chopped

salt, to taste

1tsp coriander powder

1 tsp turmeric powder

1 tsp cumin powder

1x 400g tin of tomatoes OR 3 or 4 large tomatoes diced

200ml water

1 small green jackfruit, cut into rounds and then skin removed and then cut into 2 inch pieces

1 tsp garam masala

 

  1. First cut and peel the jackfruit and then cut into 2 inch pieces and place in a pan of boiling water so that it covers the jackfruit completely. Allow to boil for 20 minutes so that the jackfruit softens. It will never be soft, like potato for example, but when you place a sharp knife into one piece it will go in easily. Drain and keep to one side.
  2. In a different pan, heat the oil and when it is hot add the black mustard seeds, cumin seeds and dried red chilli. Move around the pan for 20 seconds and then add the chopped garlic and ginger and move around the pan for a minute.
  3. Now add the asafoetida/hing and fresh green chillies. Stir.
  4. Add the chopped white onion and some salt (to speed up the cooking time for the onion)and move around the pan, mixing all the ingredients together. Allow the onions to pick up some colour – lightly bronzed. This will take 10-12 minutes.
  5. Add the coriander, cumin and turmeric powders and stir once again.
  6. Add the tomatoes and mix together before adding the cooked green jackfruit. Stir gently into the sauce and add the water. Add the garam masala and cook for a further 5-10 minutes. Checking the salt and add more if necessary.

Serve with spiced rice or Indian naan or flat breads.

Do YOU have any spectacular green jack fruit curries that you would like to share? Please do so in the comments box below.

9 thoughts on “Green Jackfruit Curry

  1. Judith Adams

    Interesting. When you cut the jackfruit in rounds and cut away the outer skin. Do you use all of the inside? What about the big seeds?
    I ate curried jackfruit in Bali and it was never sweet. Here in Eastern Caribbean they call green jackfruit anything that is hard. It is All too sweet for curry.TIA

  2. Judith Adams

    Do you have the big seeds in the green jackfruit? Do you all of the inside meat? Always loved the curry in Indonesia, but all I finx in Eastern Caribbean is sweet. When to pick the small green? TIA

  3. Hi Judith, I tend to opt mostly for the tinned variety these days – if you are on Instagram have a look at the one I posted a few days ago. When I have made it with fresh though I focused on the flesh and I don’t think believe I kept the seeds.
    As the jackfruit ages and ripens it becomes sweet and the flesh yellow – the young jackfruit or raw jackfruit are savoury and used in curries.
    It is quite a faff to prep the fresh so tinned is a good substitute. Waitrose, Holland and Barrett and Asda have the tinned.
    Hope that helps. Best Torie

        • Judith Adams

          I really ate it at restaurants, but I have tried twice here in Grenada. The vendor said both times it was green (not sweet), but both times it was tooooo sweet. Thinking he just doesn’t know. He picks way too late. Thanks for your time.

            • Judith Adams

              I will now go to my Indian grocer to see if she can help. I want to find a tree!😊
              I have watched the instructional videos. I can do it if I find a small green one. Quite messy and time consuming, but I want to learn.

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