Jackfruit Curry Recipe ( kiri kos )
Sri Lankan Jackfruit curry. Jackfruit curry is a traditional and authentic Sri Lankan dish for you to enjoy.
Ingredients
- 2 cups Pulp ( pods ) extracted from ripe jackfruit
- ½ cup Purified jackfruit seeds
- ¼ cup Lengthwise chopped onion
- 3 Long-cut raw chilies
- Curry Leaves
- Rampe leaves (Pandanusamaryllifolius )
- 1 tsp Curry Powder
- ½ tsp Turmeric Powder
- piece of cinnamon
- ½ tsp Chili Powder
- 1¼ cup Thin Coconut Milk
- 2 cup Thick Coconut Milk
Ingredients needed for tempering
- 3-4 Dried chilli pods
- 3-4 Garlic cloves
- Aba (Mustard Seed)
- Curry Leaves
- Coconut Oil
Instructions
- Finely chop the jackfruit pulp. Crush the jackfruit seeds and add to this.
- Now add onion, turmeric powder, turmeric powder, chili powder, rumpe, curry leaves, cinnamon sticks, green chilies and a thin coconut milk and let it boil for a while.
- When it boils well, add some milk. Add salt to taste, bring the thick coconut milk to a boil and remove from the heat
tempering
- Add a little oil to a pan and when it heats up, add some mustard and when the mustard explodes add the garlic. Sprinkle the dried chilies with the curry. When the chili curry is fried, put it on the stove and add it on top of the Jackfruit Curry (kirikos).
Notes
- if you are using coconut milk powder stir in 2 teaspoons of water and make the thin milk. if you are using the packaged liquid coconut milk, add 1/4 cup of thick milk to the water to make it thin