1 kg fresh young jackfruit (see note)
6 cups (1.5 litres) coconut milk
½ tsp fenugreek seeds
2 tsp Sri Lankan raw curry powder (see note)
4 tsp sweet paprika powder (or red chilli powder)
1 tsp turmeric powder
½ tsp black pepper
4 cardamom pods
1.5cm (½ in) piece Sri Lankan cinnamon
2 pieces dried goraka or ½ tsp of goraka paste (see note)
½ medium-size pandan leaf
2 green chillies
3 sprigs curry leaves
4-5 garlic cloves, crushed
50 g shallots or 1 red onion, finely sliced Steamed rice or roti, to serve Sambol or other condiments, to serve
First, apply a little oil on the blade of the knife and cover the cutting board with paper to capture the sticky sap. Wearing rubber gloves, cut jackfruit into thick round slices, about 6cm wide. Wipe out the oozing white sap with wet or oiled paper. Slice away the skin and cut out the core and discard. Dice the rest into about 5cm pieces and place into a bowl with half of the coconut milk to prevent the fruit from discolouring.
- You will need kitchen gloves and paper towel for preparing the jackfruit.
- If young jackfruit isn’t available, you can use 1 kg of drained canned young jackfruit in brine instead, which will reduce cooking time.
- Sri Lankan raw curry powder is available at specialist grocers. Alternatively, spice mix recipes can be found online.
- Goraka is a sour tripical fruit sometimes called brindleberry or Malabar tamarind. It can be found at most Indian abnd Sri Lankan grocery stores. Substutute tamarind paste.