How to Make Jackfruit Curry (Jackfruit Recipe)
If you’ve never heard of jackfruit curry, you might be in for a pleasant surprise. While jackfruit is often known as a sweet, tropical fruit, did you know that unripe jackfruit (the young, tender version) can be cooked up in a flavorful curry? It’s a delicious and healthy option, and in fact, it’s a favorite in many Indian homes! Whether you’re a seasoned cook or just starting, making jackfruit curry is easier than you might think — and it’s definitely worth trying.
I was first introduced to this dish after marrying into an Indian family. My mother-in-law made jackfruit curry for me, and I loved it right away. It has a unique texture that’s different from most vegetables, and it absorbs spices beautifully, making it a perfect dish for curry lovers. The cleaning and cutting process of raw jackfruit can be a little messy, but trust me, the final dish is absolutely worth the effort!
In this recipe, I’ll take you step by step through making jackfruit curry the traditional way. You’ll learn how to handle the jackfruit, make the perfect spice paste, and cook everything to perfection. Let’s dive in!
What You’ll Need for Jackfruit Curry
To make this jackfruit curry, it’s best to use young, tender, unripe jackfruit. Young jackfruit is the key to getting the right texture in your curry. If you can get it fresh, that’s even better — you can often find it at farmer’s markets or Asian grocery stores. If you’re in the USA and it’s not available fresh, you can find canned or frozen jackfruit in many stores, particularly in the international food aisle.
Here’s everything you’ll need for the curry:
Ingredients:
- ½ of a young, small, tender raw jackfruit (this will yield enough for 4 servings)
- 1 medium onion, finely chopped
- ¼ teaspoon turmeric powder
- Salt (to taste)
For the Spice Paste:
- 3 tablespoons grated coconut (fresh or desiccated)
- 1½ tablespoons coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 2 garlic cloves, chopped
For Tempering (Seasoning the Oil):
- 2 tablespoons oil (vegetable oil, coconut oil, or any neutral oil)
- ½ teaspoon mustard seeds
- 1 teaspoon urad dal (optional, gives a nice texture)
- 1 sprig curry leaves (adds authentic flavor)
Preparing the Raw Jackfruit
Before we start cooking, let’s talk about how to prepare the jackfruit. Raw jackfruit is messy to handle because it exudes a sticky sap that can stain your hands and kitchen surfaces. So, here’s a pro tip: grease your hands and knife with sesame oil (or any vegetable oil). This helps keep the sticky sap at bay and prevents it from getting everywhere.
Start by placing newspapers or an old cloth on your kitchen surface to catch any mess. Cut the raw jackfruit in half using a sharp, oiled knife. You’ll notice the tough, thorny outer skin — carefully cut this off. Once the skin is removed, you’ll find the white, fibrous flesh, which is what we use for the curry.
Chop the jackfruit into small, bite-sized pieces, making sure to remove the thick central stalk and any seeds. Once cut, place the pieces into a bowl of water mixed with buttermilk (you can also use the water you drained from washing rice) to keep them from turning brown and to reduce the stickiness.
Cooking the Jackfruit
Now that the jackfruit is prepped, it’s time to cook it. Boil a pot of water, adding a pinch of salt and ¼ teaspoon turmeric powder. Once the water boils, add the jackfruit pieces and cook for about 10 to 12 minutes, or until the jackfruit is soft but still holds its shape. Drain the cooked jackfruit and set it aside. Keep the cooking water — you can use it for soups, rice, or any other dish.
Making the Spice Paste
While the jackfruit is boiling, let’s move on to making the spice paste. This paste is what gives the curry its rich flavor.
In a blender or food processor, combine the following ingredients to make a smooth paste:
- 3 tablespoons grated coconut
- 1½ tablespoons coriander seeds
- 1 teaspoon black pepper
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 2 garlic cloves (chopped)
Add just a little bit of water to help blend everything into a fine paste. Set it aside while you move on to the next step.
Tempering the Curry
Now, we’ll start cooking the curry! In a large frying pan or kadai (a traditional Indian wok-like pan), heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the mustard seeds. When the mustard seeds start popping, add the urad dal (if using) and sauté for about 30 seconds until it turns golden brown.
Next, add a sprig of curry leaves and the chopped onion. Fry the onions until they become soft and translucent, about 4-5 minutes. This step is important because the onions help build the base of the curry.
Bringing It All Together
Now it’s time to add the cooked jackfruit pieces to the pan with the onions. Stir everything together, ensuring the jackfruit is coated with the onion and spices.
Next, add the ground spice paste and mix well. Stir in salt to taste. Continue cooking the curry over medium heat, stirring every now and then to make sure the curry doesn’t stick to the pan. This part can take about 15 minutes as the curry cooks down and thickens.
You’ll notice the curry turning a beautiful golden color as the spices roast and blend into the jackfruit. If it starts to get too dry, you can add a splash of water or a bit more oil to get the consistency you like.
Once the curry is ready and the jackfruit is soft and flavorful, turn off the heat. Your jackfruit curry is now ready to serve!
Serving Your Jackfruit Curry
This jackfruit curry is perfect as a side dish and pairs wonderfully with sambar (a spicy lentil soup), rasam (a tangy tomato-based soup), or more kuzhambu (a yogurt-based curry). It’s also great with steamed rice, roti, or dosa for a complete meal. The curry’s rich flavor and tender jackfruit make it a satisfying dish that everyone will love.
Tips for the Best Jackfruit Curry
- Grease your hands and knife regularly while cutting the jackfruit to avoid the sticky sap.
- Use small, young jackfruit for the best texture. Older, larger jackfruits can be more fibrous and take longer to cook.
- If you want a richer, more aromatic flavor, add a teaspoon of coconut oil at the end of cooking.
- Adjust the spice level by adding more or less red chili to suit your taste.
- The curry tastes even better the next day as the flavors have more time to meld together.
Why You Should Try Jackfruit Curry
If you’ve never tried jackfruit curry, it’s time to give it a shot! Not only is it delicious, but jackfruit is a nutritious and healthy vegetable, packed with fiber, vitamins, and antioxidants. Plus, it’s a great vegetarian or vegan option for anyone looking to add more plant-based meals to their diet. The tender texture and ability to absorb spices make it an excellent choice for a hearty curry.
So, what are you waiting for? Gather your ingredients, follow this easy recipe, and treat yourself to a flavorful, satisfying jackfruit curry that will become a family favorite!
Conclusion
Jackfruit curry is a delicious and unique dish that is perfect for anyone looking to try something new. With its tender texture and ability to absorb spices, it adds a burst of flavour to any meal. Whether you are an experienced cook or just starting out in the kitchen, this easy-to-follow recipe will guide you every step of the way, from preparing jackfruit to making the perfect curry.
Try it out and discover how versatile and delicious raw jackfruit can be! Enjoy this hearty, plant-based curry with rice, roti or your favourite side dish for a satisfying and nutritious meal. Happy cooking!
