Raw Jackfruit Curry is a simple Vegan, gluten-free, dairy-free Sri Lankan style curry made using unripe or young green jackfruit. The curry is slowly cooked over 12 hours along with spices and coconut milk to give it a distinct flavor.
What is Jackfruit
Jackfruit or Kathal as called in Hindi or Fanas as called in Marathi is widely cultivated throughout the tropical regions of the world. It bears one of the largest fruits of all trees. One can say that Jackfruit has multiple flowers inside it. Each has a seed and a flesh around it. Both the seed and the flesh are eaten.
Ripe and Unripe Jackfruit
Jackfruit is commonly used in South and Southeast Asian cuisines. One can eat jackfruit in ripe and unripe form. Ripe jackfruit is sweeter and can be consumed as is or in desserts. The unripe one or the raw jackfruit is used in making different curries or veggies. It is also considered a replacement for meat for vegetarians. Unripe jackfruit is also most commonly sold in tins or in frozen forms.
My childhood favorite was the Kathal ki sabzi which my mom made. This time while I went to India, I asked her to make it, I have the pics ready, I just need to post the recipe soon.
Are Jackfruit seeds edible?
The seeds of the jackfruit are edible too. Boiling along with some salt and adding flavorings to it makes it a tasty snack. One can make some delicious curries with them too.
Are Jackfruit Rags edible?
Do you know that the rags of jackfruit are edible too? What are Rags, check out this post of Baked Jackfruit Rags Fries of mine.
Yes, I did not know too early, but we can consume that. I do like to make Baked Jackfruit Rags fries with this. They make a tasty, delicious vegan and gluten-free snack.
So coming to today’s recipe of Raw Jackfruit Curry, I decided to make this curry for our Sri Lankan theme for our Shhhhh Cooking Secretly group as suggested by Narmadha from Cook with Nams. She gave us the opportunity to look at some different cuisine.
I was paired with talentend Shobhaji from Shobha’s Food Mazaa for this theme. She gave me Pandan Leaves and Coconut Oil as the secret ingredient and I made this Tender Jackfruit Curry. I gave her yeast and coconut milk and she made this Sri Lankan Egg Hopers or Appams or Spicy Pol Sambol.
Sri Lankan Cuisine
Sri Lankan cuisine primarily uses a lot of species, herbs, fresh vegetables, rice, fruits, and fish. Coconut plays an integral part in a lot of their recipes. A lot of recipes sound or have similar names to Indian recipes, yet they are different.
I can say I tasted one of the tastiest Sri Lankan Egg Hoppers this year. One of my close friends is Sri Lankan and she treated my family on my husband’s birthday with her homemade Egg Hoppers. They were so delicious with some veg curry. We were full to the brim but wanted to eat more.
So this time when the theme was announced I was so excited. I did ask my friend if she has a traditional recipe. She did share a book with me, but I could not make anything specific from that. Then I searched the net and landed on this recipe. I did use this recipe to make this Raw Jackfruit curry.
Slow cooking Raw Jackfruit Curry
This unripe jackfruit curry is simple to make. The spices are added to coconut oil and sauteed. Jackfruit is then added and then the curry is allowed to slow cook for 12 hours on low. I have used my Instant Pot to do the slow cooking. One can make it in a Slow cooker too.
Traditionally slow cooking was done on a wood-fired stove on a slow stove. This helped the spices to penetrate the jackfruit and the raw green jackfruit to cook properly. One can skip the slow cooking method and make an instant version in a pressure cooker, however, I would advise trying slow cooking if possible.
Sri Lankan Unroasted Curry Powder
Typically the ingredients of Unroated curry powder are dried in the sun for 2-3 days and then grind into a fine powder. Hence the name unroasted. As I do not get much sun here, I have slightly roasted them in a pan just to remove the moisture.
I have kept the curry powder simple and just used 3 spices to make the curry powder. Have used Coriander, Cumin and fennel in the ratio of 4:2:1. I have used the recipe for this Unroasted curry powder from here.
Can one use Frozen or tinned Jackfruit?
I did use frozen jackfruit for this as I could source only that. However, if you have access to the raw use it by all means. The taste of frozen and raw makes a lot of difference. One can use the tinned raw jackfruit too.
Taste of the curry
The curry had the balance of flavours. It was mild and not spicy. I would say the flavours in the curry developed over time and it tasted more delicious after a couple of hours or next day.
Is this Young green Jackfruit curry Vegan, Gluten-Free, and Dairy-Free?
Yes, this Sri Lankan Style Raw jackfruit curry or young green jackfruit curry is completely vegan, gluten-free, and dairy-free.
Shelf Life of Young Jackfruit Curry
This curry can stay good in the fridge for 4-5 days.
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Raw Jackfruit Curry
For Sri Lankan Unroasted Curry Powder
- 4 tablespoon Coriander Seeds
- 2 tablespoon Cumin seeds
- 1 tablespoon Fennel Seeds
For Raw Jackfruit Curry
- 500 grams Young Jackfruit
- ¼ Cup finely chopped shallots – Can be replaced with onions
- 2-3 big size garlic or 5-6 medium size
- ½ inch ginger
- 7-8 Curry leaves
- 2-3, 1 inch pandan leaf -Fresh is better, I used dried as could not source it
- 1 tablespoon of Fresh coconut pieces
- 1 piece of goraka/ Kokum – I replaced it with Tamarind
- ½ inch piece of cinnamon
- 1 tablespoon Sri Lankan Unroasted Curry Powder
- 2-3 teaspoon chili powder
- 2 teaspoon coconut oil
- 1 cup thick coconut milk -I use 1 full can
- Salt to taste
- ½ cup fresh grated coconut
Sri Lankan Unroasted Curry Powder
- Sun dry the ingredients mentioned in Sri Lankan Unroasted Curry Powder for a day or two until free from moisture.4 tablespoon Coriander Seeds, 2 tablespoon Cumin seeds, 1 tablespoon Fennel Seeds
- Alternatively slowly dry roast them in a pan on slow one by one.
- Once they start changing colour remove and let it cool completely.
- Once cooled grind it to a rough powder.
Dry Roasting the fresh coconut
- In a heavy bottom pot add the fresh grated coconut.½ cup fresh grated coconut
- Dry roast it on slow, until they turn dark brown.
- Do this on slow, if you do it on fast the coconut will burn.
- Once done let this cool completely.
- In a mortar and pestle grind it to a powder. (This would be easy, as the coconut is roasted)
Raw Jackfruit Curry
- Turn on the Instant Pot to saute function.
- Add coconut oil In the inner of the Instant Pot.2 teaspoon coconut oil
- Once hot, add unroasted curry powder, chili powder, and salt.2-3 teaspoon chili powder, Salt to taste
- Saute it for a few seconds.
- The instant Pot might read hot, if so switch off or add 1-2 tablespoon water and let the masala/spices cook.
- Now add the curry leaves, pandan leaves, garlic, ginger, onion, tamarind, cinnamon stick and coconut slices.¼ Cup finely chopped shallots – Can be replaced with onions, 2-3 big size garlic or 5-6 medium size, ½ inch ginger, 7-8 Curry leaves, 1 tablespoon of Fresh coconut pieces, 1 piece of goraka/ Kokum – I replaced it with Tamarind, ½ inch piece of cinnamon, 2-3, 1 inch pandan leaf
- Cook this until the onions are translucent or becomes soft.
- Now add the Raw jackfruit.500 grams Young Jackfruit
- Mix well so that the spices are coated all over.
- Add Coconut milk and mix.1 cup thick coconut milk
- Adjust salt if required.Salt to taste
- Close the Instant Pot.
- Cancel the sautee mode.
- Turn on the Slow-cook for 12 hours on low pressure.
- Once the slow cooking is done, turn off and do a quick release to remove any pressure.
- Add the toasted coconut powder to the curry and mix gently.1 tablespoon Sri Lankan Unroasted Curry Powder
- Simmer on saute for 5-10 minutes or more until you get the desired thickness.
- For me it took around 5 minutes, as my curry was already thick.
- The quantity of coconut milk can be increased if you need a thin curry.
- I have not used Maldive fish flakes/umbalakada in this recipe. If you eat, you can add up to 1 teaspoon, while adding the onions and garlic.
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