Disclaimer: I have never cooked fresh young jackfruit. I’ve eaten it. I’ve enjoyed it but this isn’t a recipe for fresh jackfruit because up here in the Pacific North-West it’s not something we get very often. Instead, we enjoy the fried chips cooked in a curry at least until we can get back to Sri Lanka to enjoy the good stuff.

I’ve tried a few brands of the chips that my folks have bought from Australia and they range in quality. I find rinsing them in hot water helps get rid of some of the oiliness and the smell of the coconut oil it’s been fried in. Due to their being deep fried I also avoid the tempering in oil, onions, chilli and mustard seeds that often happens with this curry.

      Ingredients

• I packet Jackfruit Chips
• 1 clove garlic chopped
• 1 small red onion chopped
• 1 green chilli sliced
• 1 tsp. raw curry powder
• 1tsp. turmeric
• 1/2 tsp. maldive fish
• a few curry leaves
• 1 pandan leaf
• 2 dried red chillis
• 1 tsp. seeded mustard
• 1/2 can coconut milk
• Salt to taste

Preparation

Place the jackfruit chips in a medium sized bowl and pour enough boiling water in to cover it. This will soften the chips and also help get rid of some of the oiliness that comes from the chips having been previously deep fried. Leave for five minutes and then drain.

In a medium sized saucepan combine the jackfruit, garlic, onion, green chilli, red chilli, curry powder, turmeric powder, pandan leaf, curry leaves and maldive fish. Give the mixture a stir and pour in enough water to cover the fruit. Place on a medium heat with the lid off.

Let the mixture simmer for about 10 minutes until about 1/2 of the water has evaporated. Now add the coconut milk and mustard and give the curry a stir.

Simmer the mixture for 10 more minutes until the coconut milk has thickened and the curry is nice and creamy.