Jackfruit Curry

Jackfruit Curry

  • 1 Tbsp extra virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp nigella seeds (celery or onion seeds can be used)
  • 2 bay leaves
  • 3 dried red chilies
  • 1 small onion (chopped)
  • 6 garlic cloves (chopped)
  • 1 tsp coriander powder
  • 1/4 tsp turmeric
  • 1/3 tsp freshly ground pepper
  • 2 medium tomatoes pureed
  • 20 oz. green jackfruit (chopped into small pieces or shred)
  • 25-30 medium shrimp (shelled, deveined, cooked)
  • 1/2 tsp sea salt
  • 1-1 1/2 cups water
  1. In a skillet over medium heat, heat extra virgin olive oil and add cumin, mustard and nigella seeds. Wait to hear seeds sizzle or pop. About 1 minute.
  2. Add bay leaves and red chilies. Cook for 15 seconds.
  3. Add onion, garlic and a pinch of salt. Cook for 5-6 minutes or until translucent. Stir occasionally.
  4. Add coriander, turmeric, and freshly ground pepper. Mix thoroughly.
  5. Add pureed tomatoes, jackfruit and salt. Mix well.
  6. Cover and cook for 15-17 minutes.
  7. To thicken tomato puree, uncover and cook for 3-5 more minutes.
  8. Add water and cook for an additional 15-20 minutes.
  9. Taste and add extra salt or spice if necessary.
  10. Reduce heat to medium-low and cover. Cook for 10 minutes.
  11. Add cooked shrimp and cook for another 5 minutes.