Its September. weather has started to cool, and I am enjoying last bit of my roses coming in for the season. Grape vine is full of ripening and some fully ripe grapes. Crab apple tree is full of little red apples. Mesmerizing beauty of fruits everywhere. It has been a great year here in New England for the gardens. There were plenty of rain and drizzles, sun and plants just basking in it. But I am leaving fruits to the birds and bunnies this year. Today I am cooking an old time favorite of mine. Creamy jackfruit curry. One I haven’t had for a long time.
Its about curried version of one of the most famous fruit of Sri Lanka. young jack fruit. Jackfruit trees and coconut trees are quite wonderful part of Sri Lankan identity. To see jackfruit trees bear fruits is a sight of wonder. Trees are very tall and huge, mature fruits hang from the tree branches covering the whole tree. Sometimes a fruit can be as large as 50-pound rice sack, if not bigger and they have such delightful fruity flavor.
Fruits can be made to curries in a different level of maturity. When they are very small, and by small, I mean about a foot long and very tart, we make spicy and sour baby jackfruit curry, similar in taste to any meat curry. If the fruit were picked more matured but not ripe, they are ideal to separate into individual lobes, deseeded and made into creamy jackfruit curry or, mixed with scraped coconut to make Mallum. When it is fully mature and ripe, with its wonderful fruity aroma and the sweet flavor it is perfect for a dessert or eat as is. Eating very ripe jackfruit is my fondest memory of it. gathering around a huge fruit of half of my height (when I was about 7 years) with my cousins and friends, eating lobes right out of peeled fruit and playfully throwing seeds into a bowl. Wild I know, but also refreshing.
On the nutritional front jackfruit does not disappoint either One cup of sliced fruit provides 3 grams of fiber and lot more vitamin and minerals, also antioxidants. (1)
- Fiber: 3 grams
- Protein: 3 grams
- Vitamin A: 10% of the RDI
- Vitamin C: 18% of the RDI
- Riboflavin: 11% of the RDI
- Magnesium: 15% of the RDI
- Potassium: 14% of the RDI
- Copper: 15% of the RDI
- Manganese: 16% of the RDI
Need I say more about how happy I am cooking a baby jackfruit curry today. Despite of long list of ingredients it is pretty easy to make.
Curried creamy Baby jackfruit.
Cook time: 30 minutes Prep time :5 minutes
Spice level : Mild
- One pack of cups of frozen baby jackfruit, thawed and sliced thin
- Half a teaspoon Turmeric
- 2-inch Lemongrass
- Handful curry leaves
- 2 Green chili
- Teaspoon mustard seeds
- Teaspoon Salt
- Half a teaspoon of crushed black pepper
- Half a teaspoon of Cumin
- Teaspoon Coriander
- One Inch piece Ginger
- Cup Coconut
- 2-inch piece of Cinnamon stick
- 2 Cardamom pods
- Coconut Vinegar
Puree all seasoning except cinnamon, with water
Layer the jackfruit alternatively with seasoning mix
Cook in low heat for about half an hour until jack fruit is completely soft and translucent stirring occasionally.
Sprinkle black curry seasoning on top and cover. Turn the heat off and let the aroma of the black curry seasoning absorb into the sauce.
Slice curry leaves and sprinkle over the top to garnish.
If you prefer to add little bit of extra protein to your curry, add a handful of boiled peanuts along with jackfruit in between layers. This is totally optional and authentic curry does not contain any peanuts in it. That is just my own preference.
Have another happy curry experience.
A bowl of this mild and creamy curry with hints of turmeric, curry powder, coconut and Sri Lankan black curry seasoning is perfect to enjoy with naan or rice. In addition, its perfect on its own as a soup as well.