Sri Lankan Prawn and Green Jackfruit Curry with Cinnamon
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Ingredients
- 450 g tinned young jackfruit
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 1 cinnamon stick
- 8 curry leaves
- 2 tbsp coconut oil
- 3 garlic cloves
- 250 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 14.2 g
- Carbohydrate
- 15.5 g
- of which sugars
- 6 g
- Fat
- 22.8 g
- of which saturates
- 18.9 g
- Fibre
- 6.4 g
- Salt
- 1.16 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, cinnamon stick and curry leaves, and fry for 6 minutes until the onion softens.
- 2
Add the garlic and fry for 1 minute.
- 3
Drain and shred the jackfruit. Stir the sri lankan unroasted curry powder into the pan, then add the jackfruit and cook for 3-4 minutes, stirring to coat.
- 4
Pour in the coconut milk and simmer for 12-15 minutes until the jackfruit is tender and the sauce has thickened.
- 5
Mash a few pieces of jackfruit into the sauce to thicken 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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