Saucepan@saucepan · Shared this recipeFollowSri Lankan · dinnerSri Lankan Jackfruit CurryA creamy and intense Sri Lankan curry made with young green jackfruit, coconut milk, and aromatic spices, served with rice.total30 mincook30 minservings4Original recipe on lotusartichoke.comKeep this recipeAdd a copy of Sri Lankan Jackfruit Curry to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings350 g young green jackfruit (unsweetened), 2 1/2 cups, rinsed and drained if canned1 medium red onion, chopped2 cloves garlic, finely chopped1 green or red chili, seeded, finely chopped, optional2 Tbs vegetable oil or coconut oil1 tsp curry powder0.5 tsp cumin, ground0.5 tsp coriander, ground0.25 tsp black pepper, ground0.5 tsp fenugreek seeds, ground0.5 tsp (brown) mustard seeds, ground0.5 tsp chili powder or paprika, ground0.75 tsp turmeric, ground2 small pieces cinnamon bark7 curry leaves, 6-8 leaves2 pandan (rampe) leaves or bay leaves240 ml coconut milk, 1 cup120 ml water, 1/2 cup, more as needed1.5 Tbs lime juice or lemon juice, 1-2 Tbs1 Tbs agave syrup or sugar0.75 tsp sea saltfresh coriander, chopped, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: If using canned jackfruit, rinse and drain well. Chop into cubes or strips.2Step 2: Heat oil in a medium pot on medium heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, fenugreek seeds, mustard seeds, chili powder (or paprika), turmeric, cinnamon, curry leaves, and pandan (or bay) leaves.3Step 3: Fry until onion begins to soften, stirring constantly, 3-5 min.4Step 4: Add chopped jackfruit, lime (or lemon) juice, agave syrup (or sugar) and salt. Mix well.5Step 5: Fry, stirring regularly, another 3-5 min.6Step 6: Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart, 12-15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry.7Step 7: Remove cinnamon bark and bay leaves before serving.8Step 8: Garnish with fresh, chopped coriander. Serve with rice.getsaucepan.com/r/2f7b216e-7351-4cd9-a6e0-911b47b7fade · Original: https://www.lotusartichoke.com/sri-lankan-jackfruit-curry/
