Young Jackfruit Curry

Recipe Type: Main Course

One of the least known superfoods, Jackfruit means different things to different people - the seeds are a great source of protein, the raw jackfruit is a gourmet vegetable and a meat replacer for vegans and vegetarians and is a whole meal in itself! Raw or Young Jackfruit has a unique quality of absorbing flavours from the spices you add to develop a distinct taste and texture that is closest to a piece of succulent meat! Here’s how you can spice up a curry with Young Jackfruit.

Ingredients:

• Young Jackfruit: 500gm cubed
• Canola Oil: 1/2 cup (for shallow frying the jackfruit and for the curry)

Ingredients for the Curry:

• Onion: 1 cup, chopped
• Ginger: 1 tablespoon paste or shredded
• Chinese Chives: 1 tablespoon finely chopped
• Tomato: 1 cup, chopped
• Coriander Powder: 2 teaspoons
• Red Chilli Powder: 1 teaspoon
• Turmeric Powder: 1 teaspoon
• Salt: To Taste

Process:

• Heat some canola oil in a skillet over medium flame and once it is hot enough, add cubed jackfruit in small batches. Shallow fry the jackfruit pieces till light brown in color. Transfer to a metal colander. Set aside.
• To make the curry, in the same skillet heat oil and add chopped onion and fry till light brown in colour.
• To this, add ginger, chives and sautè for half a minute. Add chopped tomatoes , spices and salt. Keep mixing occasionally and fry on low heat till oil starts to separate from the past. This takes about ten minutes.
• Add the shallow fried jackfruit to the mix and combine to coat the cubed jackfruit evenly in the spice mix and let is slow cook for about 20 minutes while stirring in occasionally.
• The cook time allows the jackfruit pieces to absorb the flavours from the spice and turn juicy, succulent and flavourful!
• Check the doneness and turn off the heat.
• Transfer to a serving bowl and garnish with chopped cilantro and serve hot with rice or flatbread.