👨‍🍳 作り方

1. 1

   Prepare the jackfruit: Drain and rinse the young jackfruit thoroughly. Cut it into bite-sized chunks. If using canned jackfruit, ensure all the tough core parts are removed.

   💡 プロのコツ: Wear gloves when handling jackfruit, as it can be sticky.
2. 2

   Heat coconut oil in a heavy-bottomed pot or clay pot over medium heat. Add mustard seeds and let them splutter.

3. 3

   Add the sliced red onions, crushed garlic, crushed ginger, curry leaves, fenugreek seeds, and pandan leaf. Sauté until the onions are softened and lightly browned.

4. 4

   Stir in the turmeric powder, chili powder, roasted curry powder, and ground black pepper. Cook for 1-2 minutes until fragrant.

   💡 プロのコツ: Toasting the spices enhances their flavor.
5. 5

   Add the prepared jackfruit pieces to the pot. Stir well to coat the jackfruit with the spice mixture.

6. 6

   Pour in the thick coconut milk and the goraka paste. Add salt to taste. Stir everything together.

7. 7

   Bring the curry to a gentle boil, then reduce the heat to low, cover the pot, and simmer until the jackfruit is tender but still holds its shape.

   💡 プロのコツ: Stir occasionally to prevent sticking. If the curry becomes too thick, add a little thin coconut milk or water.
8. 8

   Stir in the thin coconut milk and simmer for another 5-10 minutes until the gravy has thickened to your desired consistency.

9. 9

   Remove the pandan leaf before serving. Serve hot with rice.

   💡 プロのコツ: Polos Ambula often tastes even better the next day as the flavors meld.