Ceylon Black Jackfruit Curry

 Ceylon Black Jackfruit Curry

Serves 4-6


  1. Rinse the jackfruit well, drain and set aside.
  2. In a large saucepan, bring 8 cups of water to a boil. Add the jackfruit, lower the heat and simmer for 15 minutes then strain and set aside.
  3. In a large skillet, heat the virgin coconut oil over medium heat then sauté the onion and garlic until onion is translucent (around 5 minutes).
  4. Add the contents of the dried herb pack and sauté 1 minute.
  5. Add the contents of the curry paste pack along with the boiled jackfruit  then stir until evenly coated.
  6. Add coconut milk, water and salt then cover and simmer 20 minutes over low heat, stirring occasionally.
  7. While the jackfruit curry is simmering, prepare pearl rice according to the instructions on the pack.
  8. Add tomato and fresh lime or lemon juice then stir well before serving over pearl rice.
  9. Garnish with lime or lemon wedges and curry leaf or fresh cilantro.



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