Panasaki (Raw Jackfruit) Eguru Curry Recipe

Whole jackfruit and jackfruit sliced open

I went to the local fresh vegetable market in Verulam yesterday and was able to buy prepared jackfruit (still raw but peeled and sliced ready). This comes with the seeds, which have a completely different texture to the flesh.

I have not had jackfruit for years (I was introduced to it by a Trinidadian friend). Last night I simply had cook some, so I prepared this simple curry. Panasakai is raw jackfruit and if you cannot find fresh, you can substitute tinned in this recipe.

Just in case you don't know what a jackfruit is, i have provided a picture of a whole jackfruit and a jackfruit cut open on this page. In a way, jackfruit is one of the closest vegetarian equivalent to meats, both in terms of taste and texture (only mushrooms come closer) so jackfruit is a good choice if preparing a vegetarian dish for a mixed company.

This recipe is a classic vegan dish from South India.

Panasaki (Raw Jackfruit) Eguru

Serves: 4

Ingredients:

500g (1 lb) [about 2 decent slices] raw jackfruit (either fresh or tinned in brine)
5 large onions, finely chopped
6 tbsp coriander seeds (dhaniya)
6 tbsp cumin seeds (jeera)
4cm (3/4 in) piece of fresh ginger, grated
10 garlic cloves, sliced thinly
4 tbsp fresh coconut grated (or desiccated coconut)
4 red chillies
8 curry leaves
8 cloves
1/2 tsp ground turmeric.
2 tbsp garam masala
salt, to taste
coriander (cilantro) leaves, to garnish
oil or ghee for frying

Method:

Cut the jackfruit into bite-sized pieces then either steam or boil until tender (About 10 minutes).

Heat a little oil or ghee in a wok and use to stir-fry the onions for about 8 minutes, or until soft and just golden brown. Turn onto a plate and set aside.

Add the coriander seeds, cumin seeds, ginger, garlic, coconut, red chillies, curry leaves and cloves to the oil remaining in the wok and stir-fry for a few minutes, until aromatic.

Turn into a spice or coffee grinder and grind down to a paste.

Drain the jackfruit and add to the wok along with the onions, turmeric, spice paste and salt.

Add about 8 tbsp water, and bring to a simmer. Turn the heat down to low, cover and cook gently for about 8 minutes, to allow the flavours to meld.

Scatter over the garam masala, stir to combine the adjust the seasonings to taste.

Serve hot with roti or other flatbreads.

For hundreds more curry recipes, why not visit the classic and modern Curry Recipes page of the Celtnet Website?