Jackfruit Goan Red Curry - read on for more on this "mock meat ingredient"

In 2017 the International vegan and vegetarian community have discovered a "miraculous" replacement for pulled chicken and pork in recipes.  A fruit well known to the Goan community and largely enjoyed during the fruiting season in jams, jellies or other sweetened delicacies besides simply eating the sweet fragrant fruit when ripe.  This miracle fruit is our dearly beloved Jackfruit.  The jack fruit seeds are also boiled and eaten as snacks, or used in flavorful curry dishes.

The ripe fruit - seeded and ready to eat

The seeds

Most Goans who have never grown up in Goa (like myself) have been acquainted with the jackfruit during trips to Goa or in Africa.  In my household, my mother who grew up in Goa had a loving relationship with this fruit.  My dad on the other hand could not stand the smell of the jackfruit and would gently tease mum whenever she sat and picked the fruit tenderly with her fingers, removing the large seeds from their yellow, slippery fragrant pods.  Mum would eat the jackfruit fresh, and I was the child who shared this passion with my mum. I still remember my dad laughing and joking about the smell, which is actually quite a fragrant sweet smell !!  Never-the-less my mother and myself would enjoy the taste of the jackfruit through the drama of nose-holding siblings and noises of dissent, and it would become the usual loving ritual associated with the jackfruit in our home.

For cooking purposes in a main meal, the jackfruit is used while still green.  This was my first attempt using green jackfruit in a curry .  The jackfruit easily absorbed the flavors and spices when cooked, and to its credit also has a look similar to meat, especially when pulled apart or shredded. The final product can be served with rice, or served as a sandwich with  your favorite bread or chapati.  The flavors in the dish were rich and robust, but I would caution you not to expect the firm textures of meat.  However it was a great substitute for a meatless meal and I would not hesitate to use it again.

Since it is difficult to find fresh green jackfruit in our stores I used the canned version.  Canned Green Jackfruit can be found in most Asian (Chinese) stores.  Be sure to buy the green/raw jackfruit that is canned in water or brine.  Do not use the one in syrup

Ingredients

2 cans young green jackfruit ( in water or brine) drained
1 large onion or 2 medium onions chopped
1 teaspoon chopped fresh garlic
1 teaspoon chopped fresh ginger
2 medium potatoes cubed (optional)
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
1 level teaspoon cloves
1 level teaspoon cinnamon
1/8 teaspoon mustard
1 teaspoon chili powder ( use all paprika for mild or child friendly cooking)
1/2  teaspoon paprika
1 -2 teaspoons of vinegar
1 tablespoon of tomato paste
3 teaspoons olive oil or coconut oil

 

 

 

 

 

 

Method

Place the jackfruit in a glass bowl. Add a little salt and shake the bowl gently to toss the salt evenly.

In a small glass bowl add all  the powdered spices.  Add enough vinegar to form a smooth thick paste ( not watery).  Finally add the tomato paste and stir to mix well.

 

Add the paste to the jackfruit in the bowl and stir gently to cover all the fruit. Leave aside to marinade for about 10 minutes.

Heat the oil in the pan of the pressure cooker.  When hot add the onions, ginger and garlic and fry gently till the onions are translucent.

Add the jackfruit and stir to mix all the ingredients. Cook gently while stirring for a few minutes to let the spices heat and blend.

Add 1/2 to 3/4 cup water to the bowl in which the jackfruit was in and shake or use a spatula to pick-up any remaining masala into the water.  Add the water gently to the pot and stir.  If using potatoes add to the top and close the pressure cooker. Cook for 20 minutes under pressure.

Approximate nutritional value based on 10 servings
Calories 71.0 / total fat 1.4 g/ Total carbs 13.4 g ( dietary fiber 2.4 g)  / Protein 1.8 g.