Jackfruit curry is a traditional and authentic Sri Lankan dish for you to enjoy.

Jackfruit curry is also known as kirikos.

Made with creamy coconut milk, this popular curry is a must-try traditional jackfruit recipe.

One of the best foods to increase lactation for new moms.
Sri Lankan, Vegan, Vegetarian, gluten-free.

Facts about Jack Fruit you need to know.

• Jackfruit trees are a common sight in most gardens here, once the fruit is ripe, they turn into a beautiful yellow-orange hue, giving off a sweet fragrance that is easy to recognize.
  

• Jackfruit trees are a common sight in most gardens here, once the fruit is ripe, they turn into a beautiful yellow-orange hue, giving off a sweet fragrance that is easy to recognize.
  

• But what’s truly amazing is the taste it takes on from a green jackfruit to a young/green jackfruit to the ripe stage of the fruit.
  

• When it’s unripe, the green jackfruit tends to be quite firm in its texture which makes it easy for the fruit to withstand the high heat while it cooks.
  

• This texture and the natural starch help the jackfruit to soak in the flavour from the different Sri Lankan spices we add to it.
  

• And then as the jackfruit ripens, it turns into a sweet, delectable exotic fruit that you can’t help craving and falling in love with.

health benefits of Jackfruit.

• The high fibre content is good in helping to keep the digestive system healthy.
  
• The high content of various nutrients helps to keep your body healthy.
  
• These nutrients can be Vitamins to essential antioxidants.
  
• The fruit is a good source of calories.
  
• It does not contain saturated fats and no cholesterol which makes it a great energy Booster.
  
• If you are anaemic then this is the fruit for you.
• glowing skin, good eyesight, and a healthy heart add to the fruit’s benefits.

• Did you know Jackfruit curry is so good for new moms to increase lactation?
  • If you are planning to cook for a new mom, then make a gift of this dish, especially for breastfeeding moms.

• Can the jackfruit seed be consumed?
  • Yes!
  • Add the seeds after removing the thick translucent skin on the seed, drop it into the simmering Jackfruit curry or just roast them.
  • My grandmother had an old rustic wood fire stove made of clay where all the slow-cooked curries were made.
  • When she made jackfruit curry, half of the seeds would be covered with hot charcoal.
  • Once they are done, what you get are these nutty, slightly starchy seeds that can be tossed with a bit of salt and red chilli powder.
  • These are perfect Sri Lankan savoury tea-time snacks to munch on.

It took me a while to really appreciate a good Jackfruit curry.

I had to eat my mother-in-law’s curry to really appreciate why everyone loves it.

Truly, a one-of-a-kind Sri Lankan vegetarian curry that needs to be savoured with a bowl of steaming rice and spicy beef curry.

You can even forget the chunks of meat and rice by adding spoonfuls of the gravy to enjoy it.

There are a few variations of this jackfruit curry, the one shown here is much more subtle in flavour but rich in its creamy texture.

Creamy and starchy is the way I’ll describe the taste of this Jackfruit curry.

The reason for calling it”white jackfruit curry”, is because of the extra coconut milk we use.

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GREEN JACKFRUIT TO A RIPE JACKFRUIT. EAT IT AT ANY STAGE!

The fruit is adaptable and resourceful in that it can be cooked at any stage except when it’s extremely ripe where the fruit turns an almost dark yellow and you can’t miss the sweet odour it puts out. 

At this ripe stage, you eat it like any other ripe fruit.

Just to remove any confusion about which stage of the Jackfruit this white curry(kirikos)is made.

I’m cooking the Jackfruit when it’s still young and seeds have formed.

The really young/green Jackfruit that has not formed the seeds, can also be turned into a delicious curry which in Sinhalese we call polos curry(polos ambula).

More Jackfruit recipes.

• young Jackfruit curry(polos ambula).
• Green Jackfruit cooked in coconut milk.
• Jackfruit-coconut sambol(kos mallum).

Storing

Once cooled store in an airtight container, use glass storage container as plastic would stain. refrigerate and consume within 2 days.

Freezing

Avoid freezing.

Heating

Only heat over stovetop over low fire.

Stop food waste

You’ll always end up cooking more than you need.

For this reason, if you do get a Jackfruit, share the raw pods among your neighbours and friends, this way nothing goes to waste.

RECIPE DIFFICULTY-LITTLE CARE NEEDED

Read me before trying out the recipe!

For those of you who are not familiar with cooking a jackfruit curry, the following recipe instructions can be confusing.

For this purpose, let me write a brief summary of how the recipe has been written below.

First- the recipe instructions begin with a detailed description of how to clean the jackfruit with images to it.

Second-  you will find the complete method of cooking,

In the method of cooking, you get detailed instructions on how to use the tempering ingredients to make the fried spice mix we pour on top of the jackfruit curry once the curry is cooked(see the feature image).

Then I give you the instructions to follow on how to cook the jackfruit curry using coconut milk which is the reason the curry is so creamy.

How to cook Jackfruit curry(kiri kos).

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients

Ingredients for tempering

3 tablespoons of oil

2 cloves of garlic cloves finely sliced

1 medium Onion finely sliced

1 teaspoon of red chilli flecks

1teaspoon of mustard seeds

Ingredients to cook the curry

20-25  unripe Jackfruit pods, cleaned and cut into required size(including the seeds if available)

1/2 teaspoon turmeric powder

1 and 1/2 teaspoon curry powder( should this confuse you with all the available curry powder out there, use 1 teaspoon of coriander and 1/2 teaspoon of cumin powder to replace the curry powder)

1/2 teaspoon mustard seed

3 garlic cloves finely sliced

1 large onion sliced

A piece of Pandan leaf(2″)

1-2 sprigs of curry leaves

1/2-1 teaspoon of ground Black pepper

1-inch cinnamon stick

1-2 green chilli halved

1 and 1/2 cup of thin milk(if you are using coconut milk powder stir in 2 teaspoons to water and make the thin milk. if you are using the packaged liquid coconut milk, add 1/4 cup of thick milk to water to make it thin)

1 cup of thick Coconut milk

Salt to taste

Method

How to clean & prepare the Jackfruit

Before we get to preparing the Jackfruit pods to be cooked, removing these pods from the actual fruit itself can be a task.

Most Asian countries would have the whole fruit for sale but if you are living outside of this region you might have to try your Asian stores or find the canned version of the jackfruit. 

Step 1–  before tackling the fruit, spread a few old newspapers on the workspace where you’ll be cutting the fruit.

Step 2– Generously apply oil to the knife, at this point do not apply oil to your hands for safety reasons.

Step 3– Once the knife is oiled, cut the fruit in half, you’ll notice that the middle of the fruit is extremely sticky and as the knife cuts through it, the white sticky substance tends to stick to anything that touches it and is hard to get rid of, this is the reason you need to oil the knife.

Step 4– with a tissue clean the knife if there is sap on it, apply oil again and cut the half fruit into a further half, at this point you can apply oil to your hands as well to avoid the sap getting into them.

Step 5–  Once your hands are oiled, cut the white core of the fruit so that you’ll notice where the stick sap oozes from, once you get rid of the white core, you will be able to remove the pods as shown below.

Step 6– remove the individual pods.

Step 7 – discard the stringy part attached to the pod.

Step 8 – remove the seeds from the pod.

Step 9-cut them into the required size, make sure you don’t cut them too small.

remove and prepare the jack seeds to cook.

Cut the Jackfruit pod through the middle and remove the seed.

Remove the thin skin that also attaches the seed to the Jackfruit.

You will be left with a seed that is covered with the whitish outer skin.

Place the jack seeds on a hard surface, I am using my grinding stone.

You can also use your pestle and mortar to do this. 

Keep in mind these seeds are a little slippery.

Use the stone to smash the jack seeds.

Once the seeds are crushed, remove the hard translucent skin and use the seed to make the Jackfruit curry.

Keep the sliced Jackfruit and the seeds that have been chopped into half(cleaning process mentioned above) in a bowl.

Tempering for the Jackfruit curry.

Clay pots are a great way to cook this curry but if you don’t have one use a medium-sized pan and set it over a medium fire.

Once the pan heats, begin with the tempering.

Pour in the oil(3 tbsps), leave it to heat and add the curry leaves, onion(1 medium), a few pieces of sliced garlic(2 pods sliced), red chillies flakes(1 tsp), mustard seed(1 teaspoon). 

Make sure to add ingredients in the given order above for best results.

Temper or sauté until they turn slightly brown.

3-5 minutes over low-medium fire.

Remove the tempered ingredients into a small bowl.

Cooking the Jackfruit curry.

Have the thin and thick coconut milk(1 and 1/2 cup)prepared as per the instructions given above.

Thin coconut milk should look as below, watered down.

Place the same pan you used to temper over medium heat.

Add the Jackfruit pods(with the seeds removed, I have shown above how to do this).

Followed by turmeric powder(1/2 tsp), curry powder(1 and 1/2 tsp), mustard seed(1/2 tsp), garlic(3 cloves sliced), finely sliced onion(1 large), Pandan leaf(2″), curry leaves(4-5 leaves), pepper(1/2 to 1 tsp), cinnamon stick(1″ piece), salt(1/2 tsp, adjust later).

Pour in the thin coconut milk, and mix gently.

Leave the curry to cook slightly covered until the liquid is reduced and the Jackfruit turns soft.

This would take 20-25 minutes over the low-medium fire.

Once the jackfruit turns semi-soft, pour in the thick coconut milk.

(Should you feel 1 cup of thick milk is too much, adjust accordingly but the curry should be thick and creamy.

Reduce the heat and let the curry simmer until the gravy is reduced and you reach the correct consistency for the jackfruit.

This would be a thick mushy Jackfruit curry.

Season with salt if necessary, add the tempered ingredients and slowly mix the tempered ingredients into the curry.

Do not overmix.

Serve while still warm with your favourite rice and curry dishes.

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Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only share the link rather than the full recipe. 

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