Ariso Recipes
Sri Lankan Jackfruit Curry With Coconut Sambal
Last update date: February 24, 2012
Indulge in the exotic flavors of Sri Lanka with this delectable Jackfruit Curry. Tender jackfruit pieces are cooked to perfection in a fragrant blend of spices, creating a mouthwatering dish that pairs wonderfully with coconut sambal. Perfect with rice or your favorite bread.
30 minutes.
Asian
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Ingredients
4
How To Cook?
1
To start making the sri lankan jackfruit curry, prepare the jackfruit by peeling and cutting it into pieces. keep it aside.
2
Now, let's make the pol sambol. in a mixer grinder, blend together fresh coconut kernel, red chillies, red onion, lemon juice, coriander seeds, cumin seeds, black pepper, mustard seeds, cloves, green cardamom, cinnamon, and fennel seeds to make a coarse paste. set it aside.
3
Next, let's make the sri lankan spice powder. in a pan over medium heat, dry roast all the spices (coriander seeds, cumin seeds, black pepper, mustard seeds, cloves, green cardamom, cinnamon, and fennel seeds) until aromatic. transfer the roasted spices to a mixer grinder and blend them into a smooth powder.
4
Now, heat oil in a pressure cooker over medium heat. add ginger, garlic, and sliced onions. saute until the onions caramelize and turn lightly brown.
5
Stir in the curry leaves, the prepared sri lankan spice powder, pol sambol paste, raw jackfruit pieces, salt, and 1.5 cups of water into the pressure cooker.
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