This vegan recipe uses unripe fresh or canned jackfruit and curry leaves (Murraya koenigii), commonly used in South Indian cooking.
Ingredients
- 1 lb. fresh unripe jackfruit, or 1 17-oz can (packed in water, not syrup)
- 1½ cup canned coconut milk (not sweetened), divided
- 1 sprig curry leaves
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 fresh green jalapeño, chopped
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon salt
- 1 cup basmati rice, prepared according to package directions
About this recipe
Green jackfruit is not sweet and lacks the fruity aroma of ripe jackfruit, but its texture makes it a suitable substitute for pulled pork in barbecue, curries and stews. If you use fresh unripe jackfruit, use cooking oil on your knife, hands and cutting board because of the latex that comes out. Cut off the skin and chop the flesh into chunks. Place in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until tender. Drain and cool. You can also find jackfruit in brine. For this recipe, make sure you don't choose ripe (sweet) jackfruit.
Instructions
Peel and clean the jackfruit. Set aside ½ cup of coconut milk. Put remaining coconut milk, 1 cup water and all other ingredients except for rice into a large saucepan. Bring to boil, then reduce heat and simmer until jackfruit is tender. Add the reserved coconut milk, taste to adjust seasoning, and heat for a few minutes. Serve with basmati rice.
