A simple fragrant kalia curry with jackfruit recipe that can be served over rice or in a wrap / roti. This is an easy curry yet amazingly tasty; you will be licking your fingers! 'Cari jacques' — as it is typically known in Mauritius — is very often prepared with other protein.
2cansyoung green jackfruit[560 g drained weight] (see notes)
200mlcoconut milk[1/2 can] use thick and creamy canned coconut milk or non-dairy/vegan yoghurt (see notes)
1tablespoongaram masalaor a mixture of ground cinnamon, cardamom, nutmeg, black pepper and cloves in equal amounts
4green cardamom pods
1 - 2hot green chilies
1tablespoonminced gingeror ginger-garlic paste, you can make your own, see this post - http://bit.ly/PreMinceGinger
1small onionabout 1/4 cup finely chopped
1tablespoonmaple syrupor other sweetener, optional
6 - 8sprigsmint leavesabout 1/3 cup when finely chopped
10sprigscoriander leavescilantro (about 3/4 cup when finely chopped)
Salt to taste
1teaspooncoconut oilor vegetable oil
Finely chop the herbs. Cut the chilies in half (or leave whole for less heat). Dice the onions. Cut the jackfruit into smaller pieces if too large.
Mix the tamarind with a little warm water and mash between the fingers to remove the seeds. (Here is a video where I talk more about tamarind paste and demonstrate how to do this). Keep the this tamarind juice aside.
In a pan or skillet on medium heat, add 1 teaspoons of oil. Add in the ginger, garlic and onions. Cook until onions are translucent (about 1-2 minutes).
Next add the garam masala and cumin. Let these roast with the onions for about of one minute.
Add in the coconut milk. Mix well with the spices.
Then add the cinnamon stick, cardamom pods, turmeric and tamarind juice.
Add the herbs (mint and coriander/cilantro). You may keep a little aside for garnish.
Let the gravy simmer for about 5 minutes. Then add the jackfruit and the chilies. Stir and mix well with the sauce. Cover and cook for about 12 minutes. If using fresh or frozen jackfruit, you may need to cook for longer (about 20 - 25 minutes while stirring occasionally and adding more liquid as needed).
Add salt to taste (or about 1 teaspoon). Add the maple syrup. Stir and cook for about 2 - 3 more minutes. At this stage you may uncover the pan to reduce the sauce or add more coconut milk (or other non-dairy milk) if you want more sauce. Cook until you obtain the desired consistency. Test if the jackfruit is done then turn off the heat.
You may shred the jackfruit with the help of two forks and pull the strings apart. Garnish with coriander and mint.
Serve over rice or in rotis with some cucumber mint raita.