Have you ever had a Jack fruit (and I do not mean Durian though it is in the same family) ? I love Jack fruit the variety from India. It has a spiny outer skin. If and when I buy them, I only buy half of one or there is simply too much (not to mention cleaning one). Don’t let that put you off, just know that if you do get a whole or a half oil you hands well, cover the counter top with news paper and start pulling the fruit out. The reason for the oiled hands is that the insides have a really sticky latex juice. The newspapers catch all the dripping stickyness. In India we have two types of Jack Fruit and I am not even going to try and name them. I only know how to say their names in Konkani and do not know the spell them. The difference between the two is that one has a harder fruit and the other a softer sweeter fruit. They both have a strong odor but nowhere near the odor of Durian.
I have made a curry of the ripe variety but here is a recipe that is made in South India using green Jack fruit. I used cans that I got in an Asian grocery store. I have made a curry with the ripe variety and it is smashing (will be posted later). I am writing this recipe as I was talking to my Aunt in England the other day and she loved the mango curry recipe that I had posted and I said – hey I have a Jack Fruit curry recipe that I can post. This is a green variety so its quite different from the ripe variety and the mango curry but its really good.
- 2 cans of green jack fruit (each can about 250g dry ingredients)
- 2 medium potatoes (cut into small cubes)
- 1 teaspoon cumin seeds
- 1 tomato (chopped)
- 2 jalepenos (chopped fine)
- 2 tablespoons cumin powder
- 2 tablespoons chopped ginger
- 2 teaspoons red chilli powder (use less if you do not want it too spicy)
- 1 teaspoon turmeric
- 1 tablespoon garam masala powder
- 1 tablespoon sugar
- salt to taste
- 1 tablespoon ketchup
- 1 tablespoon lemon juice
Drain the can of jack fruit and chop the pieces into small 2cm cubes. Add the cumin powder, ginger, red chilli powder and turmeric. Mix to coat well and set aside.
Heat about two and a half tablespoons of oil. Add the mustard seeds and let them sputter. Add diced potatoes and fry stirring often for about 5 – 6 minutes. Add the tomatoes and green chillies and stir for about 2 minutes. Add the jack fruit mix and continue to stir for another 5 minutes. Add the sugar, garam masala, salt, lemon juice and ketchup and stir for another 2 minutes and then turn off the heat.
Serve it with hot rice or couscous.