Jackfruit is the largest tree-borne fruit. It is native to South and Southeast Asian countries and grown for its fruit, seeds and wood. The flesh is fibrous and starchy. The unripe fruit has a texture very similar to meat and hence it is considered a vegetarian substitute for meat. It is a rich source of dietary fibre. The unripe fruit is used for several savoury preparations, whereas the ripe ones are used in desserts. Jackfruit has a fair amount of Vitamin A and carotenes which protect from oral cavity cancers. It is also a good source of Vitamin C, B complex vitamins, antioxidants, potassium, manganese, magnesium and iron. Its seeds are protein-rich.
Now, for a simple recipe.
Thai-style Jackfruit and Bell Pepper CurryIngredients:
Unripe jackfruit (peeled and sliced into 2-inch cubes): 600 gm
Onions (peeled and sliced into wedges): 80 gm
Red, green and yellow bell peppers (sliced into 2-inch pieces): 120 gm
Roasted cashew nuts: 75 gm
Coconut milk: 300 ml
Salt: To taste
Crushed black pepper: To taste
Sugar: 25 gm
Cooking oil: 75 ml
Lime juice: 20 ml
Kaffir lime leaves (stalk removed and sliced into two): 5
Fresh basil leaves (for garnish): 25 gm
For the curry paste:
Fresh red chilli: 30 gm
Spring onions (roughly sliced): 50 gm
Kaffir lime leaves: 15
Galangal: 30 gm
Garlic (peeled): 6 cloves
Fresh Thai basil leaves: 50 gm
Cooking oil: 30 ml
Soya sauce: 25 ml
Lime juice: 10 ml
Sugar: 20 gm
Method:
Prepare the curry paste by grinding all the ingredients together in a food processor. Boil the jackfruit cubes in salted water till tender. Heat oil in a pan and shallow-fry the boiled jackfruit cubes. Then remove and keep aside. In the same pan, add a little more oil. Add the onion wedges and bell peppers. Stir-fry for a minute. Then add the prepared curry paste, sauté for a while, and then add the coconut milk. Stir gently and continuously till it comes to a boil.
Now, add the shallow-fried jackfruit pieces and simmer for 5 minutes. Add salt, pepper and sugar followed by lime juice, roasted cashew nuts, basil and lime leaves. Serve hot with steamed rice.
Executive Chef
Taj Coromandel
