👨‍🍳 作り方

1. 1

   Prepare the spice mix: In a non-stick pan, roast 2 tbsp red chili powder and 1/2 tsp turmeric powder over medium-low flame for 5-8 minutes until fragrant and slightly browned. Set aside.

2. 2

   In a large pan or pot over medium-high heat, add 3 tbsp coconut oil. Once hot, add mustard seeds, cumin seeds, and fenugreek seeds. Sauté for 10-20 seconds until fragrant.

3. 3

   Add minced garlic and sauté for 10-20 seconds. Then add chopped onion and sauté for about 10 minutes, stirring often, until it starts to get a golden color.

4. 4

   Add curry leaves, pandan leaves, and tamarind paste. Sauté for 10-20 seconds. Add the prepared roasted chili powder and roasted Sri Lankan curry powder. Sauté for about 30 seconds.

5. 5

   Add the drained and rinsed young green jackfruit. Mix thoroughly to coat the jackfruit evenly with the spices.

   💡 プロのコツ: Ensure the jackfruit is well-coated for maximum flavor absorption.
6. 6

   Add 3 cups of coconut milk and salt to taste. Mix thoroughly. Cover and cook the curry on low heat until the jackfruit is tender, about 1-1.5 hours.

   💡 プロのコツ: If cooking slowly, you may need to add more coconut milk as the liquid evaporates.
7. 7

   Taste and adjust seasonings if needed. Serve hot with steamed rice.

   💡 プロのコツ: This curry is also delicious with roti or bread.