Bowl of Jackfruit Seed Curry
(click to enlarge)

Jackfruit Seed Curry
India - Goa / Karnataka   -   (Kurma)

Serves:
Effort:
Sched:
DoAhead:  
5 side  
***
2-1/4 hrs  
Yes

Jackfruit seeds are usually just boiled, peeled and used as a snack (they taste much like chestnuts). This recipe makes them a bit more interesting. I'll be the first to admit peeling the seeds is tedious - a pound will take you about 50 minutes, but you can do it a day or two ahead. See Serving for comments.






1
2
1/2
6
1
-------
1/3
1/4
2
-------
2
1
1/2
1/2
6
3
4
-------
1/4
1
1/2
1
-------
3
1-1/2
#
cl
in
oz

---
c
c
T
---


T
t

in

---
t
t
t
t
---
T
c
Jackfruit Seeds (1)
Garlic
Ginger
Onions
Chili Serrano (2)
-----------
Coconut (3)
Water
Tamarind Paste (4)
-- Start Spices
Bay Leaf
Star Anise
Stone Flower (opt. 5)
Black Cumin (6)
Cloves
Cinnamon Stick
Cardamom, green
-- Finish Spices
Turmeric
Garam Masala
Chili Powder
Salt
-------------
Oil
Water

DO-AHEAD   -   (1-1/2 hrs - 55 min work)
  1. Boil SEEDS until tender, about 25 minutes. Keep them in the water and keep them as hot as you can handle them. Peel off the outer shell. You can flake off some of the brown inner skin, but don't spend much time on that. If a shell isn't cracked, just cut the seed in half. Cut all peeled seeds into quarters. Bag and refrigerate until needed.
PREP   -   (25 min)
  1. Chop GARLIC and GINGER fine. Mix and pound to paste in a mortar.
  2. Chop ONION fine. Slit CHILI lengthwise. Mix,
  3. IF dry, soak COCONUT in 1/4 cup Water for 20 minutes or so (see Note-3). Prepare TAMARIND as needed (see Note-4). Mix.
  4. Mix all Start Spices.
  5. Mix all Finish Spices.
RUN   -   (20 min)
  1. In a sauté pan, heat oil and fry Dry Spices just until aromatic.
  2. Stir in Garlic mix and fry stirring just until aromatic.
  3. Stir in Onion mix and fry stirring until light golden.
  4. Stir in Jackfruit Seeds and Finish Spices. Fry stirring for about 2 minutes.
  5. Stir in Coconut mix. Fry stirring for about 2 minutes.
  6. Stir in Water to barely cover the Seeds. Bring to a boil and hold at a strong simmer for about 7 minutes or until you have the amount of liquid you want. It should not be too dry.
  7. Serve hot with plenty of steamed Basmati Rice (see Serving).
NOTES:
  1. Jackfruit Seeds:   You can't buy these, you get them when you dismantle a jackfruit. An 18 pound fruit will give you about 1 pound of seeds. For details, see our Jackfruit Page.
  2. Chili Serrano   Actually, this should be an Indian Jawala Chili, but those aren't reliably available in North America yet. One Serrano will make this dish moderately hot by Southern California standards. Use your own best judgement here. For details see our Indian Chilis page.
  3. Coconut:   Measure is for finely grated dry coconut. For fresh or frozen, about 1/2 cup grated fine.
  4. Tamarind:   Measure is for Tamarind Paste from a jar. If your Tamarind is block form, use about 2 T, soak and strain. If you don't have tamarind use 1 T lemon juice - not the same, but it's something. For details see our Tamarind page.
  5. Stone Flower   [Dagad Phool] Measure is packed medium. This dried lichen is considered essential for the true flavors of Goa and Karnataka, but it's expensive and difficult to find in North America. For details see our Lichens page.
  6. Black Cumin:   [Shahi Jeera] Do not mistake this for Nigella, sometimes called "Black Cumin". For details see our Cumin / Black Cumin page.
  7. Serving:   This dish would be best served along with another more liquid curry, perhaps with a good amount of greens. There should be plenty of rice.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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