Baby Jackfruit Curry is one of those comforting dishes that feels like a warm hug on a quiet evening. The young jackfruit has a soft, almost meaty texture that soaks up all the flavors from the coconut based masala. I usually make this when I want something hearty but not too heavy.
The key is in the freshly ground spice paste, which brings together coriander seeds, black pepper, and coconut with a hint of ginger and garlic. Once you get the hang of steaming the jackfruit, the rest comes together quickly on the stovetop.
About the Recipe
This curry is straightforward enough for a weeknight but feels special because of the fresh masala you grind yourself. Dry roasting the spices before grinding releases their oils and deepens the flavor in a way store bought pastes just cannot match. The baby jackfruit itself is mild, so it becomes a canvas for the spiced coconut gravy.
You will notice how the oil rises to the surface as the masala cooks, which tells you it is ready for the jackfruit. The lime juice at the end brightens everything up and balances the richness.
Why you will love this recipe
The texture of baby jackfruit is tender without being mushy, and it holds its shape well in the gravy. The spice blend here is not overly hot, just warming with the black pepper and a gentle kick from the red chillies. I like how the mustard seeds and curry leaves add that South Indian touch right from the start.
The gravy thickens beautifully as it simmers, and you can adjust the consistency by adding a splash more water if you prefer it thinner. It also reheats well the next day, which makes it handy for meal prep or leftovers.
Baby Jackfruit Curry
Cooking Tips
Make sure to dry roast the masala ingredients on low to medium heat so they do not burn. Stir them often and watch for a light golden color and that toasted aroma. When you grind the masala, add just enough water to get a smooth paste, not a runny sauce. I usually add water in small splashes. Cook the masala until you see oil separating at the edges before adding the jackfruit, because that means the raw smell has cooked off completely.
Serving and Storing Suggestions
This recipe serves about three to four people depending on portion size. Prep time is around fifteen minutes, and cooking takes another thirty minutes. Serve it hot with steamed rice or roti. You can also add a dollop of yogurt on the side if you like a cooling contrast.
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a little water to loosen the gravy.
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Baby Jackfruit Curry
Ingredients
- 1/2 Baby Jackfruit (peeled, steam cooked and chopped)
- 2 tsp Oil
- 2 pcs Dry Red Chillies
- Curry Leaves (few)
- 1/4 tsp Mustard Seeds
- 1 Onion (julienned)
- 1/4 tsp Salt
- Juice of 1/2 Lime
For the masala:
- 1/2 tsp Coriander Seeds
- 1 tsp Black Peppercorns
- 1/4 inch Cinnamon (stick)
- 1/2 cup Coconut (grated)
- 3 to 4 cloves Garlic
- 1/4 inch Ginger (piece)
- 1/4 tsp Turmeric Powder
- Salt as per taste
Instructions
- Dry roast all the masala ingredients and grind to a fine paste.
- Heat oil in a pan.
- Fry the curry leaves, red chillies and mustard seeds for 30 seconds.
- Saute the onions till soft and light golden.
- Add the ground masala and a little water.
- Stir well and cook till the oil starts to rise to the top.
- Add the jackfruit pieces and fry for a minute.
- Add salt and pour 1/2 cup of water.
- Cover the pan with a lid and cook till the gravy is thick and jackfruit is tender.
- Remove and serve hot with rice.
Tip: To steam cook, bring a pan of water to a boil. Add the jackfruits to a sieve and place it on the pan. make sure the water does not touch the jackfruits. Cover and reduce flame to low. Cook till tender.
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Frequently Asked Questions
Can I use canned jackfruit instead of fresh baby jackfruit?
Yes, you can use canned jackfruit in brine. Drain and rinse it well, then skip the steaming step and add it directly after the masala is cooked.
What if I do not have a sieve for steaming the jackfruit?
You can use a steamer basket or even place the jackfruit pieces in a small colander set over a pot of boiling water. Just make sure the water level stays below the jackfruit.
How do I know when the masala is cooked properly?
The masala is ready when the oil starts to separate and rise to the surface. You will also notice the raw smell is gone and it smells fragrant and toasted.
Can I make this curry less spicy?
Without a doubt. Reduce the number of dry red chillies to one or skip them altogether. The black pepper adds some heat too, so you can cut that down to half a teaspoon if you prefer a milder version.
How do I peel baby jackfruit without the sticky sap?
Rub a little oil on your hands and knife before you start peeling. The oil prevents the sticky latex from clinging to your skin and makes cleanup much easier.
