Jackfruit curry recipe
Easy jackfruit curry can be made with both frozen and canned ones if raw one is not available.
Servings: 4
Equipment
- Air fryer
- pan / instant pot
Ingredients
- 500 gms jackfruit 500gm jackfruit (yields 350gm jackfruit pieces)
- 1 large onions
- 3 medium tomatoes
- 1 tablespoon ginger garlic
- 2 medium potato optional
- 4 teaspoon Olive oil 2 tablespoon for air frying, 2 tablespoon for curry. For deep frying more oil is required.
Spices
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder or as per taste
- ½ tbsp. coriander powder
- 1 tsp. garam masala or as per taste
- Salt as per taste
Spice - variation
- 1 tablespoon curry powder
- 1 teaspoon red chilli powder or as per taste
Instructions
- Cut jackfruit in medium size pieces using a heavy oiled knife. If you are using canned version, just rinse with water.
To air fry jackfruit pieces
- Wash the jackfruit pieces.
- Brush oil/toss oil on the jackfruit pieces.
- Preheat the airfryer at 180C/355F.
- In a preheated air fryer, cook the pieces for 12-14 minutes @180C | 355F.
To fry jackfruit pieces
- Heat oil in pan, you may sauté the jackfruit pieces in 3-4 tbsp. oil or deep fry them.
For jackruit curry
- Heat oil in cooker /instant pot, add cumin seeds, let it crackle. Add onions and ginger. Let it cook until soft over medium heat. Add turmeric powder with salt.
- Add chopped tomatoes with other spices.
- Once the tomatoes have softened, add the remaining spices.
- Mix the jackfruit pieces with the onion and tomato mix.
- Add 2 cup of water and potatoes(optional). Cover on high pressure for 10 minutes.
- Release the steam once done. Garnish with coriander leaves.
Notes
If the jackfruit is not cooked, transfer the contents to a pressure cooker on instant pot and cook for 1 whistle.