Jackfruit Curry Recipe

Jackfruit Curry Recipe

(Nyonya Curry Recipe)

750 g peeled, young jackfruit

125 ml cooking oil

200 g small prawns (shrimps), shelled and de-veined

600 ml coconut milk, extracted from 450 g grated coconut and 600 ml water

5 teaspoons salt

2 teaspoons sugar

Finely ground paste:

14 dried chilies, soaked in water and drained

1 red chili, seeded

15 shallots, peeled

4 candlenuts

1 cm fresh turmeric, peeled

1 cm galangal, peeled

2 stalks lemon grass, sliced

1 tablespoon powdered coriander

¼ tablespoon crushed dried shrimp paste

Method:

Cut the jackfruit into thick slices and boil until soft.  Drain.  Heat cooking oil and fry finely ground paste until fragrant.  Add the prawns (shrimps) and fry for a few minutes.  Stir in the coconut milk and bring to a boil.  Add jackfruit and cook for 2 minutes.  Season with salt and sugar.  Serve hot with spicy shrimp paste (sambal belachan - pls refer more Nyonya Recipes).