Sri Lankan Jackfruit Curry with Mustard Seeds

Ingredients

• 560 g tinned young green jackfruit, drained and shredded
• 400 ml coconut milk
• 150 g onion, finely diced
• 3 tbsp Sri Lankan roasted curry powder
• 1 tsp black mustard seeds
• 3 dried red chillies
• 20 curry leaves
• 4 garlic cloves
• 1 tsp ground turmeric
• 3 tbsp coconut oil

Method

1. 1

   Heat the coconut oil in a large pan over a medium heat. Add the mustard seeds; when they pop, add the dried chillies and curry leaves. Fry for 30 seconds.

2. 2

   Add the onion and garlic; cook for 8 minutes until golden. Stir in the curry powder and turmeric; fry for 2 minutes.

3. 3

   Add the shredded jackfruit and stir well to coat in the spice mixture. Pour in the coconut milk and 100ml of water.

4. 4

   Simmer uncovered for 20–25 minutes, stirring occasionally, until the jackfruit has absorbed the flavours and the sauce is thick and fragrant.

5. 5

   Serve with roti or rice, alongside a coconut sambol.