Drain and rinse the Jackfruit pieces. Place them in a bowl and mix with salt, curry powders, and set aside for few minutes.
Finely dice tomatoes, onions and thinly slice curry leaves, ginger, garlic.
Heat up coconut oil in a heavy bottomed pan or a clay cooking pot. Add a stick of cinnamon, fenugreek seeds, crushed lemongrass, mustard seeds and crushed red pepper. Fry a couple seconds. tossing frequently to prevent fenugreek and chilies from burning.
Immediately add curry leaves, onions, ginger, and garlic to the pan. Let them fry in oil for about 30 seconds, until soft and aromatic.
Add marinated jackfruit pieces and mix the cubes well with pan sauce.
Add 1 cup of water or light coconut milk then add a few dry pandan leaves and Malabar tamarind.
Cover the pan with a lid and let it simmer for 20 minutes, under low flame on stove. Jackfruit cubes will absorb flavors and will become pull apart tender.
Give the curry a taste and adjust seasoning and curry powder to your liking. Finally add a tablespoon or two thick coconut milk and allow it to boil to thicken the sauce.
Follow serving tips on the post.
