Gulai nangka (jackfruit curry)
This delicious Malaysian vegetarian curry from Abby Lee is made from meaty young green jackfruit, coconut milk and gula melaka (Malaysian palm sugar). Make sure to use canned jackfruit that has been packed in water rather than syrup though.
Ingredients
Metric
Imperial
- 100ml of rapeseed oil
- 480g of tinned young green jackfruit
- 280g of water
- 4g of gula melaka, or another type of palm sugar
- 1 slice of asam gelugur, or 1 tsp tamarind concentrate, or to taste (preferably a Vietnamese or Thai brand)
- salt
- 6 makrut lime leaves
- 145g of white cabbage, cut into big chunks
- 40g of green beans, trimmed and halved
- 280g of coconut milk, preferably Aroy-D
Gulai paste
- 20g of Thai soybean paste, or white miso
- 65g of shallots
- 10g of garlic cloves
- 15g of ginger
- 5g of red bird's eye chilli
Curry powder
- 1/2 tsp ground turmeric
- 1/2 tbsp of ground cumin
- 1/2 tsp ground fennel seeds
- 1/2 tbsp of ground coriander
Method
Chop the ingredients for the gulai paste roughly and add them to a food processor. Blend until smooth
- 20g of Thai soybean paste, or white miso
- 65g of shallots, roughly chopped
- 10g of garlic cloves
- 15g of ginger
- 5g of red bird's eye chilli
Mix the ingredients for the curry powder together
- 1/2 tsp ground turmeric
- 1/2 tbsp of ground cumin
- 1/2 tsp ground fennel seeds
- 1/2 tbsp of ground coriander
Heat up the vegetable oil over a medium high heat. Add 120g of the gulai paste and 10g curry powder, stir well and then fry the paste until it is fragrant, about 5 minutes
- 100ml of rapeseed oil
Drain the jackfruit pieces and add them to the pan. Coat each piece well with the paste. Add enough water to the pan so that the jackfruit is nearly covered, and add the gula melaka, asam gelugor and some salt to taste. Simmer for 45 minutes
- 480g of tinned young green jackfruit
- 280g of water
- 4g of gula melaka, or another type of palm sugar
- 1 slice of asam gelugur, or 1 tsp tamarind concentrate, or to taste (preferably a Vietnamese or Thai brand)
- salt
Towards the last 10 minutes of cooking time, turn the heat down low and add the lime leaves, white cabbage, green beans, and coconut milk. Once the time is up, taste and adjust the levels of sugar, salt and tamarind, before serving
- 6 makrut lime leaves
- 145g of white cabbage, cut into big chunks
- 40g of green beans, trimmed and halved
- 280g of coconut milk, preferably Aroy-D
Abby Lee began her career predominantly cooking Italian food but after moving back to Malaysia during the coronavirus pandemic, began to learn more about the food she grew up eating and decided to pivot towards Malaysian cookery. She has since made a name for herself at her London restaurant Mambow, where her bold modern Malaysian dishes have gone down a storm.
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