Jack fruit or Nangka as named in Malaysia and is commonly used in Southeast Asian and India cuisines. It can be eaten unripe (young) or ripe, cooked or uncooked.Ripe Jack fruit is normally eaten raw it has a pungent, dense, sweet taste but if unripe mostly used as part of a savory curry. The seeds of the jack fruit are also edible, may be boiled to make dessert or baked like beans and contain starches and dietary fiber. The taste similar just like chestnuts. Jack fruit contains many vitamins and minerals, and offers numerous health benefits, is a good source of Vit C, Riboflavin. Rich in Calcium, Potassium, Iron , Copper, Zinc and Magnesium and Protein. The magnesium is good for strengthening the bones. The vitamin C content in the fruit helps to maintain strong immune system. Jack fruit is a fruit with rich health benefits to prevent heart disease, prevention of cancer. It is a very useful fruit to prevent high blood pressure or hypertension.
The Jackfruit that is used here is young and unripe and there are special knives to scrape the fruit. A young jackfruit is taken , the skin peeled off and then by rubbing your hands and the knife with oil and slowly cut and shredded. This is a tedious process.In Malaysia we are very lucky to get unripe jackfruit available in malay markets here, didn’t have to go through the tedious process of shredding the unripe jackfruit.
Jack fruit is an excellent vegetarian/vegan substitute for meat. In fact, Jack fruit referred to as “Vegetable meat”
This a fantastic vegan curry main dish, it has deep flavors and rich aroma that make it a perfect delicacy for Hari Raya open house.
500 gm Unripe Jack fruit-cut into chunks
2 slices of pineapple-chop into bite-sized pieces
1 cup long beans-2 inch long
3 Okra Lady’s finger-cut into 1 1/2 inch long
1 small eggplant sliced diagonally
2 stalks lemon glass cut into half
1 sprig Fresh curry leaves
1 stalk Torch ginger flower-cut into small pieces
2 tbsp Vegetarian Curry powder
1 tbsp Vegan Belacan
1/4 tsp Fennel powder
1 tsp Cumin seed powder
2 cardamom pods
2 Homemade Lemon grass oil
600 ml filter pure water
300 ml Fresh thick coconut milk
1/2 tsp sea salt to your taste
1/4 tsp Asafoetida powder
1.Cut the unripe jack fruit into chunks, apply some cooking oil to your hand. sap won’t stick on your hand.
2. Place the chunks unripe jack fruit in pot, boil in hot boiling water for 15 minute .
To prevent them from browning, rinse the cold water and soak with lime juice for 5 minutes, and set aside.
2. Heat lemon grass oil in the the wok, add curry leaves, lemon grass, homemade all-purpose sambal chilli paste, vegan belacan, curry powder, cardamom pods, fennel powder, cumic seeds powder, then add cooked jack fruit, eggplant, pineapple, torch ginger flower fry for another second until fragrant pour in the filter pure water, saute on medium heat for 10-15 minutes.
3. Lastly add the long beans and okra, pour in the coconut milk boil for another 10 minutes. Keep stirring occasionally, until all veggie are tender.
4. Add salt, asafoetida powder, seasoning to taste. Remove from heat.
Serve hot Jack fruit curry with ketupat or basmati rice.
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