Sri Lankan Jackfruit and Coconut Curry with GoldDust
This jackfruit and coconut curry has been adapted as a vegan alternative in the style of some delicious Sri Lankan fish curries. The base is flavoured with a super fragrant collection of spices - cumin, star anise, cinnamon, mustard seeds, cardamom. Instead of also adding fenugreek seeds, we’ve used dried fenugreek leaves towards the end of the dish to ground everything in its earthiness. And of course, topped it off with our GoldDust Garam Masala!
1 tbsp coconut oil
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5 - 6 curry leaves
5 cardamom pods
1 star anise
1 large cinnamon stick
2-3 large tomatoes, roughly chopped
1 red onion, roughly chopped
Bunch of coriander, roughly chopped
1 tbsp garlic paste
1 tbsp ginger paste
0.75 tbsp green chilli paste
2 tsp turmeric powder
1 tbsp fenugreek leaves
1 tin of young green jackfruit, in brine - drained, de-cored and hand-pulled
1 tbsp Chef Guru’s GoldDust Garam Masala
200ml of coconut milk (or to taste)
Salt and sugar to taste
When you begin to cook, we recommend that you boil a pot of water on the side, which you will use to boil your jackfruit to remove any excess brine.
- Heat coconut oil in a hot pan. Add all whole spices, cook until fragrant and remove from pan - set aside.
- In the same pan, on a medium heat, add tomatoes, onions, coriander, garlic, ginger and green chilli. Mix well and cook until starting to soften, 5 - 7 minutes.
- Add in the previously cooked whole spices (except the cinnamon stick, you will add this back in later). Cook for a few minutes to infuse.
- Add turmeric and half a cup/a good splash of water and leave for 10 minutes (stir occasionally to prevent burning at the base). After this, add fenugreek leaves and mix in. Then blend everything in the pan into a thick sauce consistency - add water or cook off water afterwards if needed, to get it exactly how you like it! After this, add the whole cinnamon stick back in.
- During step 4, boil your jackfruit. Boil for roughly 7 minutes, allowing any excess brine to be diluted out of the jackfruit. Drain and set aside.
- Add jackfruit to your blended sauce. Then add your GoldDust! Allow to cook so the jackfruit can soak up as much flavour as possible.
- When you’re close to serving, add your coconut milk, salt and sugar.
Serve with a squeeze of lime if you like, with either naan or fresh plain rice on the side!