srilankan style young jackfruit chunks curry
Ingredients
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1 can Tharakai Tender Jackfruit Chunks. (gms. 500)
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1 can of Tharakai organic coconut milk.
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Roasted Chili Powder. (recommended 2 full tablespoons. May reduce or increase to suit level of spiciness required)
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Coriander 1 tablespoons, cumin and fennel 1/2 tablespoon each dark roasted and ground together.
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Pinch of turmeric.
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1/4 teaspoon of pepper powder.
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1 green chili. (sliced)
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1/2 an onion. (chopped fine)
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3 pods of garlic crushed and chopped.
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1/2 teaspoon slightly roasted Dil seeds. (venthayam)
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Gorakka 2 large pieces (Garcinia gambogia) OR juice of 3 tablespoons of seedless tamarind.
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Small piece of cinnamon.
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4 to 5 cloves.
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1 pod cardamom.
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Curry leaves and Rampa.
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Salt to taste.
Method
Mix all ingredients except a teaspoon of the roasted and ground coriander etc powder and the coconut milk and keep aside for about an hour.
Transfer to a clay pot or heavy bottom pan or wok. Add the coconut milk and add water to cover the jack fruit cubes to the level of about 2 inches above the fruit cubes. Place on fire and bring to boil. Do not cover and do not allow the milk to overflow. Shake the pan to move the jack fruit cubes intermittently and continue to boil on medium heat until the liquid has reduced to half – may take about 30 minutes. Cover the pan and reduce heat and cook for further 45 minutes on very low heat shaking the pan once in a while to prevent the cubes from sticking to the bottom of the pan. Add more water if the cubes are still hard and continue to cook on low heat until the pieces are tender and all the liquid is absorbed with gravy just enough to coat the jack fruit cubes. Add more salt if required. Remove the pan and sprinkle the roasted coriander etc powder and few more curry leaves chopped fine, partially cover and leave until ready to serve.
Quick Method
Add all ingredients with half a tin of coconut milk and water just to cover the ingredients and boil for 5 minutes. Reduce heat and simmer on medium heat for 20 minutes. Add the rest of the coconut milk and boil for another 2 to 3 minutes. Serve with Rice.