Nanka Jackfruit Curry

Nanka Jackfruit Curry is an easy, vegan, soy-free, gluten-free, grain-free, and nut-free Indian curry. This dish features simple spices that deliver an amazing flavor.

Known as ‘Nanka’ in Malaysia, Indonesia, Brunei, and Singapore, the jackfruit (Artocarpus heterophyllus) from the Moraceae family is an enormous, edible, tree-borne tropical fruit believed to be indigenous to the Western Ghats of India. Tasting this fruit is a unique experience, especially if you have the opportunity to enjoy it in Southeast Asia (e.g., Myanmar, Indonesia, Laos, Malaysia, Thailand, Vietnam) or in South America (e.g., Brazil, Ecuador, Colombia, Venezuela, Guyana).

A half-ripe, greenish-yellow jackfruit makes a great shredded meat substitute. Its chewy, threadlike texture is reminiscent of soft, fall-off-the-bone meat. In some cases, inexpensive Asian burger joints use Nanka as an extender for burgers and sausages, as it assimilates well with the flavors and offers a healthier alternative. If fresh jackfruit is unavailable, canned varieties can be found in many Asian shops worldwide.

How To Eat Jackfruit Seeds?

These nutty seeds can be boiled, roasted, or ground into flour. When boiled, they have a consistency and taste that compare favorably with potatoes, along with enhanced nutritional benefits. The food industry often uses jackfruit seed flour as a binding agent in specific recipes, and the seeds are popular in several Indian delicacies and desserts. Often these seeds are cooked for main meals and present study on health-promoting effects of jackfruit seeds with special emphasis on their applications in food technology. It also reveals the valorization of jackfruit seeds in various value-added products along with their effects on the different properties

The next time you’re making an Indian curry, why not try this recipe? With its vibrant sauce bursting with flavor, fragrant spices, creamy coconut milk, and meat-like jackfruit texture, this dish is sure to delight all your senses.

Print Recipe

Nanka Jackfruit Curry

Serves: 4-6

Prep Time: 45 minutes – Cooking Time: 15 minutes – Total Time: 60 minutes

This energy-rich jackfruit curry is not only flavorful but also beneficial for combating physical or mental fatigue, stress, and muscle weakness. It is especially popular among athletes and is known for its antimicrobial, anti-diabetic, anti-inflammatory, antioxidant, and anti-helminthic properties, as highlighted in the International Journal of Pharmacy and Pharmaceutical Science.

Ingredients

• 500 grams or 17 oz can green jackfruit, drained and rinsed
• 1 cup jackfruit seeds (if available)
• 1/2 cup or 2 medium tomatoes, pureed
• 1/4 cabbage, chopped into thin strips
• 1 small layer of fennel bulb, chopped
• 1 small piece of ginger, chopped
• 1 lemongrass stem, crushed
• 1 to 1 1/2 cups coconut milk
• 2 bay leaves
• 1/2 teaspoon turmeric
• 1 teaspoon coconut oil
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 2 dried red chilies (optional)
• 1 teaspoon freshly ground cumin powder
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly ground coriander powder
• 1/2 teaspoon nigella seeds or sesame seeds
• 1/2 to 1 teaspoon salt (or according to taste)

Instructions

1

In a medium-sized skillet over medium heat, add coconut oil.

2

When the oil is hot, add the cumin seeds, mustard seeds, and nigella seeds.

3

As they sizzle and begin to pop, add the crushed lemongrass (or bay leaves) and dried red chilies, allowing them to simmer for a few seconds.

4

Add the fennel slices, ginger, and salt. Stir occasionally until the fennel turns translucent, about 5 to 6 minutes.

5

Add the cumin seeds, coriander seeds, cumin powder, coriander powder, turmeric, and black pepper; sauté well.

6

Add the pureed tomato and jackfruit, then season with salt and mix thoroughly. Cover and cook over medium heat.

7

After about 15 minutes, uncover and continue cooking for a few more minutes to thicken the tomato puree.

8

Add the coconut milk and allow the mixture to simmer on very low heat for 2 minutes before turning off the heat.

9

For the garnish, heat coconut oil in a skillet over medium heat. Add the sliced cabbage and fry until lightly golden; avoid stirring too much to maintain crispiness.

10

Remove the cabbage from the oil, drain on a paper towel, and use as a garnish. Optionally, garnish with fresh herbs like cilantro, basil, or parsley before serving.

Nutrition

• 250.0 Calories
• 30.0g Carbohydrates
• 0.0mg Cholesterol
• 15.0g Fat
• 6.0g Fiber
• 5.0g Protein
• 300.0mg Sodium
• 0.0g Trans fat

Notes

A variation of this curry can be made using different kinds of cooked beans such as chickpeas, mung beans, or broad beans, or by using vegan chicken nugget substitutes. For added flavor and a unique twist, incorporate jackfruit seeds while the curry is simmering. When using fresh jackfruit, cook the seeds until they achieve a potato-like consistency, offering a unique taste, enhanced nutrition, and an excellent substitute for potatoes.