Recipe: Jackfruit Curry

Simple Sri Lankan style curry with spicy pieces of jackfruit. The secret is to let the jackfruit marinate for 1-2 days. Recipe by Inés Lauber

Recipe for 2 portions

Ingredients

Jackfruit:

• 200 g canned jackfruit, drained
• 2 teaspoons of curry
• 3-4 teaspoons of neutral oil
• 1-2 cloves of garlic, chopped
• 1 pinch of salt
• The juice and zest of 1/2 lemon

Curry:

• 200 ml coconut milk
• 200 ml of water
• 2 cloves of garlic, chopped
• 2 cm fresh ginger, finely chopped or grated
• 1 medium onion, chopped or thinly sliced
• Seasonal vegetables as desired, cut into pieces of the same size (e.g. carrots, cauliflower, leek, bell pepper, pumpkin)
• 2 teaspoons of curry
• 2 tablespoons of coconut oil or neutral oil
• Optional: chilli pepper or sambal badiak

Side dishes:

• 1 cup of jasmine rice
• A handful of fresh coriander, chopped
• A handful of coconut chips
• 4 tablespoons coconut yoghurt
• 1/2 lemon

Preparation

1. Prepare the marinade in an empty jar. Shake and mix well. Add the jackfruit and let marinate in the refrigerator for 1-2 days.
2. Cook the rice according to the instructions.
3. Heat the coconut oil in a large saucepan or wok, then add the onions.
4. Add the curry and the chopped garlic. Let all the ingredients brown while stirring gently.
5. Add the jackfruit and sauté everything a bit. Deglaze with coconut milk and water, then add the chopped vegetables.
6. Put the lid on the saucepan and gently simmer for 15-20 minutes. Add the chopped coriander 5 minutes before the end of the cooking time. Season to taste with fresh lemon juice and salt.
7. Serve the curry with rice, chopped coriander leaves, coconut yoghurt, coconut chips and a lemon wedge.