This dish is topped with deep-fried shallots and curry leaves at Kolamba, but we find shop-bought crispy onions are a handy cheat. Read our review of Kolamba restaurant here.
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Ingredients
- rapeseed oil 2 tbsp
- black mustard seeds ½ tsp
- fenugreek seeds ½ tsp
- onion 1, finely chopped
- garlic 2 cloves, finely chopped
- green chilli 1, finely chopped
- mild curry powder 1 tsp
- ground cumin 1 tsp
- ground coriander ½ tsp
- mild chilli powder ½ tsp
- ground turmeric 1 tsp
- cinnamon 1 stick
- tomato 1 medium, chopped
- curry leaves 6-8
- pandan leaf 5cm piece, (optional, see notes below)
- green jackfruit 500g tin, drained
- coconut milk 240ml
- lime juice 1 tbsp
- sugar (any will do) 1 tsp
- fine sea salt 3⁄4 tbsp
- ready-made crispy fried onions 2 tbsp
- cooked rice to serve
Method
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Step 1
Heat the rapeseed oil over a medium heat and fry the mustard and fenugreek seeds for 1 minute until popping. Add the onion, garlic, chilli, curry powder, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves and pandan leaf, if using. Stir continuously for 3-5 minutes or until the tomato starts to break down.
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Step 2
Tip in the jackfruit, coconut milk, lime juice, sugar, salt and 120ml of water. Bring to a boil, put on a lid and gently simmer for 1 hour or until the jackfruit is very soft. Top the curry with the crispy onions and serve with rice.
Nutritional Information
- Kcals 290
- Fat 19.5g
- Saturates 9.2g
- Carbs 24.1g
- Sugars 18.4g
- Fibre 2.0g
- Protein 3.5g
- Salt 2.6g
