Cuisines : Jackfruit Curry: A Traditional Sri Lankan Dish

 



Jackfruit curry, known as "Kos Curry" in Sri Lanka, is a beloved dish made from young, unripe jackfruit. This hearty and flavorful curry has a meaty texture, making it a popular plant-based alternative to meat dishes. It is cooked with a blend of aromatic spices, creamy coconut milk, and tempered ingredients, resulting in a rich, mildly spicy, and satisfying dish. Jackfruit curry is commonly enjoyed with rice and other Sri Lankan side dishes, making it a staple in home-cooked meals.

How Jackfruit Curry Is Made

1. Ingredients

Main Ingredients:
  • Unripe Jackfruit (Kos) – The key ingredient, cut into small bite-sized chunks.
  • Coconut Milk – Adds creaminess and balances the spices.
Tempering Ingredients:
  • Mustard Seeds – Adds a nutty, pungent aroma.
  • Curry Leaves – Essential for an authentic Sri Lankan flavor.
  • Pandan Leaves (Rampa) – Adds fragrance to the curry.
  • Dried Red Chilies – For mild heat and flavor.
  • Onion – Sliced, for sweetness and depth.
  • Garlic & Ginger – Minced, for a rich, aromatic base.
Spices & Seasonings:
  • Turmeric Powder – Gives a golden color and earthy flavor.
  • Coriander Powder – Adds warmth and depth.
  • Cumin Powder – Enhances the aroma.
  • Fenugreek Seeds – For a slightly bitter, nutty taste.
  • Red Chili Powder – Adjusted to spice preference.
  • Black Pepper – Adds subtle heat.
  • Salt – To taste.

2. Preparation Steps

Step 1: Preparing the Jackfruit
  • The unripe jackfruit is peeled, removing the outer green skin.
  • The fruit is cut into small chunks, ensuring the seeds remain inside as they soften when cooked.
  • The pieces are washed and drained to remove excess starch.
Step 2: Tempering the Spices
  • In a large pot or clay pot, a few tablespoons of oil are heated.
  • Mustard seeds are added, followed by curry leaves, pandan leaves, dried red chilies, onions, garlic, and ginger.
  • The mixture is sautéed until the onions turn golden and fragrant.
Step 3: Cooking the Jackfruit
  • The jackfruit pieces are added to the pot and stirred to coat them in the tempered mixture.
  • Turmeric powder, coriander powder, cumin powder, red chili powder, black pepper, and fenugreek seeds are sprinkled in, mixing well to evenly coat the jackfruit.
  • A little water is added, and the pot is covered, allowing the jackfruit to soften while absorbing the spices.
Step 4: Adding Coconut Milk
  • Once the jackfruit is partially cooked, coconut milk is poured in, creating a rich and creamy texture.
  • The curry is left to simmer on low heat until the jackfruit is fully tender, absorbing the flavors of the spices and coconut milk.
Step 5: Final Adjustments & Serving
  • Salt is added to taste, and the curry is gently stirred.
  • The dish is left to cook for a few more minutes until the oil begins to separate from the curry.
  • Once done, the jackfruit curry is removed from heat and left to rest before serving.

Serving Suggestions

Jackfruit curry is best enjoyed with:

  • Steamed rice – The curry’s rich texture pairs well with soft white or red rice.
  • Pol Sambol – A spicy coconut relish that adds a fresh contrast.
  • Dhal Curry – A mild lentil dish that complements the curry.
  • Papadam – Crispy lentil crackers for added crunch.

Variations of Jackfruit Curry

  • Spicy Jackfruit Curry – Extra chili powder and black pepper are added for a fiery taste.
  • Dry Jackfruit Curry – Made with less coconut milk for a thicker, drier texture.
  • Jackfruit & Potato Curry – A combination of jackfruit and potatoes for extra heartiness.

Jackfruit curry is a delicious and nutritious dish, offering a unique taste and texture that makes it a favorite in Sri Lankan cuisine. Whether enjoyed as a main dish or a side, its creamy, spiced flavors make it a must-try for anyone who loves traditional Sri Lankan food.


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