Baby jackfruits believed to be full of fibre and plenty of nutrients. Its a common dish all over Sri Lanka. With the modernised world we have no time to cook it this long but its worth cooking it in this way at least once in a while to taste old type of cooking.
I did my difficult service in a very remote area in Kandy, called Doraliyadda very close to the victoria power station and the dam.. The lady of that house( Where I stayed) used to cook this in the evening. She used a large clay pot and cooked at least 2 jack fruits in that pot. She added all the ingredients in to the pot and then, add lots of coconut husks and a large log in to the out side stove made of three large stones. Then she places the pot on the stove and leaves on that low flame the whole night. The next morning when you check it its oily and looks very thick and glossy. All the liquids has evaporated and the taste was devine. Still after 22 years I feel like having it like that.
If you like to do it in a pressure cooker you can. But make sure you add only 2 cups of coconut milk only.
Fresh Baby Jackfruit Curry
- Baby jack fruit
- 7 cups Coconut milk
- Curry leaves
- Pandan leaves
- 1/2 tblsp un roasted Curry powder
- 1 tblsp Chillie Powder
- 1 tblsp roasted Curry powder
- 1 onion
- 1 tsp Fenugreek seeds
- Cardamon & cloves
- Maldive fish flakes
- 1 tomato
- oil for tempering
- Goraka (Garcinia Gambogia)
- Add oil in to a pan & add cardamon, cloves fenugreek seeds with cinnamon
- Fry untill it releases the aroma.
- Add garlic, onion, curry leaves & pandan leaves.
- Then add the spices. cook 1 minute.
- Add jackfruit & all the other in gredients.
- Cook it on simmer about 1 -2 hours untill its tender and it has absorbed all the flavours through.