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Jackfruit Curry

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Adjust Servings:
1 green jackfruit
1 tsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp mustard seeds
2 pieces Indian bay leaves
2 dry red chilies
5 cloves garlic - chopped
1 medium onion - chopped
1 tsp coriander powder
1 in ginger - chopped
1/4 tsp black pepper
1/2 tsp turmeric powder
medium-sized tomatoes - pureed
salt to taste
1.5 cups water

Nutritional information

86 g
4 g
3 g
347 mg
0 mg

Jackfruit Curry

  • Veg
  • 1 hr
  • Serves 4
  • Easy


How to make Jackfruit Curry

  1. Heat oil in a skillet.
  2. Add the mustard, cumin, and kalonji seeds and fry them for 1 minute.
  3. Stir in the dry red chilies and bay leaves.
  4. Add the ginger, garlic, and onion and keep cooking for 5-6 minutes.
    1. Keep stirring occasionally and cook until the onions become translucent.
  5. Add the coriander, turmeric, and black pepper, then stir well.
  6. Add the jackfruit and tomato puree.
  7. Stir until all the spices mix well with the vegetables.
  8. Add salt to taste.
  9. Cover the skillet and let the mixture cook for 15 minutes.
  10. Uncover and cook for a few minutes, until the tomato puree thickens.
    1. You will find the jackfruit pieces have begun to soften, so shred them a little in the skillet itself.
  11. Add 1-1.5 cups of water and cook the curry.
  12. Stir occasionally and adjust the salt as necessary.
  13. After 15 minutes, cover the skillet, reduce the heat to medium-low and let the curry cook for another 10 minutes or so.
  14. Keep checking it in between and let the water reduce down to your desired consistency.
  15. Switch off the flame and garnish with fresh coriander leaves.



Green jackfruit is often called vegetarian meat because of its taste and texture.

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