Sri Lankan young jackfruit curry

1 hour 30 minutes


  • 2 tbsp of vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp fenugreek seeds
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp chilli powder
  • 1 tsp ground turmeric
  • 1 cinnamon stick, 4 inches long
  • 1 tomato, chopped
  • 8 curry leaves, plus a few extra to garnish
  • 1 pandan leaf, 5cm long
  • 500g of tinned young green jackfruit, drained
  • 240ml of coconut milk
  • 1 tbsp of lime juice
  • 1 tsp caster sugar
  • 3/4 tsp salt
  • 2 tbsp of crispy shallots, to garnish

Unroasted curry powder

  • 25g of coriander seeds
  • 12.5g of cumin seeds
  • 5g of fennel seeds
  • 3g of black peppercorns


Begin by making the unroasted curry powder mix – this will create more than you need for this recipe but it will keep well in an airtight container. Grind all the ingredients together in a pestle and mortar or spice grinder, then store until needed
Heat the vegetable oil in a saucepan over a medium heat. Fry the mustard and fenugreek seeds until they crackle and pop, then add the onion, garlic, green chilli, cumin, coriander, chilli powder, turmeric, cinnamon, tomato, curry leaves, pandan leaf and 1 teaspoon of the unroasted curry powder. Cook for 3-5 minutes, stirring regularly, until the tomato starts to break down
Add the jackfruit, coconut milk, lime juice, sugar and salt, along with 120ml of water. Bring to the boil, then cover and simmer for 1 hour, or until the jackfruit is very soft
Transfer the curry to serving dishes, top with the crispy onions and a few fried curry leaves and serve with rice