We are thrilled to introduce our collaboration with one of our favorite food bloggers and influencers, Kavi of Kavi's Kitchen. With her Tamil background, Kavi truly understands the importance of coconut milk in South Asian cuisine. We're excited to share her amazing Jackfruit Curry recipe, a staple in Sri Lankan cuisine and absolutely delicious!
Be sure to follow her at @kaviskitchen_ and let us know how you get on!
Ingredients:
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 inch cinnamon stick
- 2 cloves
- 1 large red onion
- 4 cloves of garlic
- 2 green chillies
- 1 sprig of curry leaves
- 1 large tomato
- 1 - 2 tsp curry powder (depending on your spice level) 1/2 tsp turmeric powder
- 1 tin of jackfruit (410g)
- 1 tin of Huskers Coco coconut milk (200ml)
- Coriander to garnish
- Lime juice
Method:
1.Start by prepping your ingredients. Chop your onion, garlic and tomatoes. Finely mince your garlic and set everything aside.
2.Heat a pan on medium with some olive/coconut oil. Once it’s hot, add your cumin seeds, mustard seeds, cinnamon and cloves. When they start popping, add your curry leaves and sauté until they are crispy. Be careful not to burn your dry spices!
3.Add your chopped onion and sauté until it’s translucent. Once half cooked, add salt to your taste to help the onions melt down better. Next, add your garlic and chillies.
4.After a few minutes, add your curry powder and turmeric powder. Mix well and don’t allow the spices to burn.
5.After a minute, add your tomatoes, place a lid on the pan and let them get nice and mushy.
6.Once mushy, add your canned jackfruit along with 1/2 a can of water. Place the lid back on and let the jackfruit cook until the water has evaporated. At this point, add another 1/2 can of water and place the lid back on.
7.Let the jackfruit cook down (on a low flame) until tender. This can take about 45 mins but the longer you leave it to cook, the more flavourful the curry!
8.Add your Huskers Coco coconut milk in and give it a nice stir. Squeeze over the juice of 1/2 a lime (according to your taste preference) and garnish with coriander. Serve hot with some rice or parottas and enjoy!
