Sri Lankan Prawn, Jackfruit and Potato Curry with Rice
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Ingredients
- 350 g tinned young jackfruit
- 200 g potatoes, peeled and diced
- 300 ml coconut milk
- 1 onion, finely sliced
- 1.5 tbsp sri lankan unroasted curry powder
- 10 curry leaves
- 2 tbsp coconut oil
- 300 g basmati rice
- 300 g raw king prawns, peeled
Nutrition (per serving)
- Calories
- 630 kcal
- Protein
- 22.5 g
- Carbohydrate
- 79 g
- of which sugars
- 5.9 g
- Fat
- 23.5 g
- of which saturates
- 19.1 g
- Fibre
- 7.3 g
- Salt
- 1.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat the coconut oil in a pan, add the sliced onion and curry leaves, and fry for 6 minutes until softened.
- 3
Stir in the sri lankan unroasted curry powder, then add the potatoes and 100ml water, cover and simmer for 10 minutes until almost tender.
- 4
Drain and shred the jackfruit, then add to the pan with the coconut milk, and simmer for 10-12 minutes until the jackfruit is tender.
- 5
Mash a few pieces of jackfruit into the sauce to thicken.
- 6
Add the prawns and simmer for 3-4 minutes until they turn pink and are cooked through.
- 7
Serve the jackfruit and potato curry hot with the rice.
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