Nanka jackfruit curry

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Nanka Jackfruit Curry is an easy, vegan, soy-free, gluten-free, grain-free, and nut-free Indian curry. This dish has a fair bit of simple spices yet it has amazing flavor.

Known as ‘Nanka’ in Malaysia, Indonesia, Brunei, and Singapore,  the Jackfruit (Artocarpus heterophyllus), of the Moraceae family, is an enormous edible tree-borne tropical fruit. It is believed to be indigenous to the Western Ghats of India. To taste of eating this fruit certainly helps if you are in Southeast Asia: like  Myanmar, Indonesia, Laos, Malaysia, Thailand, Vietnam or in South America, Brazil, Ecuador, Colombia, Venezuela, Guyana.

A half-ripe greenish-yellow jackfruit makes a great shredded meat substitute.  The texture of the fruit is chewy,  and its threadlike texture will remind you of soft, fall-off-the-bone meat. In some cases, some inexpensive Asian burger joints use Nanka as an extender for burgers and sausages since it’s the healthier alternative,  and it assimilates with the flavors of the meat and the burgers. If you cannot get the real stuff,  you can find them as canned goods in most Asian shops around the world.

How To Eat Jackfruit Seeds?

These nutty seeds can either be eaten boiled, roasted, or converted into flour. When boiled has the consistency and taste better larger nutritional component than potatoes. The food industry makes use of seed flour as a binding agent to prepare specific food. It has also gained fame for being in several Indian delicacies and delightful desserts. The 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 of the products.

The next time you’re making some Indian curry, why don’t you give this recipe a try? With a beautiful vibrant color for the sauce that bursts with so much amazing flavor, the wonderful fragrant aroma from the spices, some creaminess from the coconut milk, and the meaty texture from the jackfruit, this dish will surely please all senses. Scroll further to learn how to make this simple yet delicious dish.

Nanka Jackfruit Curry

Serves: 4-6
Cooking Time: 15min cook time 45 min

It is an energy-rich fruit suitable for the treatment of physical or mental fatigue, stress, and muscle weakness and also for athletes. It has been found to exhibit antimicrobial, anti-diabetic, anti-inflammatory, antioxidant, and anti-helminthic properties ( International journal of pharmacy and pharmaceutical science)


  • 500gm or 17 oz can green jackfruit, drained and rinsed
  • 1 cup full of 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 - 1 1/2 cups coconut milk
  • 2 bay leaves,
  • 1/2 tsp turmeric
  • 1 tsp coconut oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp coriander seeds
  • 2 dried red chilis (optional)
  • 1 tsp freshly ground cumin powder
  • 1/4 tsp freshly ground black pepper
  • 1 tsp freshly ground coriander powder
  • 1/2 tsp nigella seeds or sesame seeds
  • 1/2 to 1 tsp salt (or according to taste)



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


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


As it sizzles and starts to pop, add the crushed lemongrass or bay leaves, red chilis, and allow to simmer a few seconds.


Add the slices of fennel, ginger, and salt. Keep occasionally stirring until the fennel turns translucent, around 5 to 6 minutes.


Now you can add cumin, coriander seeds and powder, turmeric, and black pepper sauteé well.


Then add the pureed tomato and jackfruit season with salt and mix. Cover and cook at medium heat.


After 15 minutes or so, uncover the pot and continue to cook for a few minutes to thicken the tomato puree.


Add coconut milk allow to simmer at very low heat for 2 minutes. Then turn off the heat from the stove.


For the garnish, place a skillet over medium heat and add coconut oil. When it's hot, add the sliced cabbage and allow it to light fry and turn golden brown. (Stirring the cabbage around the skillet will only make it soft). Leaving alone for a while will get it crispy.


Remove from the oil, place it in a colander or sieve, and then place the cabbage on a paper napkin to dry out the oil. Then you can add this as a garnish on top of the dish. You can also garnish the dish with various herbs; cilantro basil, parsley. It's now ready to serve.


A variation of this curry can be made of different kinds of cooked beans like chickpeas, mung beans, broad beans, or use vegan chicken nuggets subs. Add jack fruit seeds while the curry is simmering. This adds to the flavor and different touch to the curry. When you have the actual fruit, cook the seeds of the jack fruits to have the consistency of potatoes with a unique taste, nutrition, and an excellent substitute for potatoes

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