Kerala Prawn and Jackfruit Curry (Chakka Curry)
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Ingredients
- 450 g tinned young jackfruit
- 300 ml coconut milk
- 1 onion, finely sliced
- 30 g desiccated coconut
- 1.5 tbsp keralan curry powder
- 10 g fresh ginger
- 3 garlic cloves
- 10 curry leaves
- 2 tbsp coconut oil
- 1 tsp ground turmeric
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 384 kcal
- Protein
- 14.8 g
- Carbohydrate
- 16.9 g
- of which sugars
- 6.5 g
- Fat
- 27.5 g
- of which saturates
- 23 g
- Fibre
- 7.3 g
- Salt
- 1.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the coconut oil in a pan, add the sliced onion and fry for 7 minutes until softened.
- 2
Add the garlic, ginger and curry leaves, and fry for 2 minutes.
- 3
Stir in the keralan curry powder and ground turmeric, then add the jackfruit, drained and shredded, with the desiccated coconut, and cook for 5 minutes, stirring to coat.
- 4
Pour in the coconut milk and 100ml water, and simmer for 12-15 minutes until the jackfruit is tender and the sauce has thickened.
- 5
Lightly mash some of the jackfruit with the back of a spoon to thicken the curry further.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve hot with rice.
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