Kolhapuri jackfruit curry in a fiery Kolhapuri-style red masala: jackfruit cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 53 minutes.
Prep 19 min Cook 34 min Serves 4 Medium
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🌶️Dried Red Chilies5
🌶️Red Chili Powder1 tsp
🍈Jackfruit300 g raw jackfruit, cubed
Optional extras
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🥥Grated Coconut1/4 cup
Instructions
1
Prepare the jackfruit and chop the onion, tomato and aromatics.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the roasted red chilies.
4
Add the jackfruit and a splash of water, cover and cook until tender, stirring occasionally.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Prepare the jackfruit and chop the onion, tomato and aromatics.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the roasted red chilies.
Add the jackfruit and a splash of water, cover and cook until tender, stirring occasionally.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
