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Jackfruit Curry

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  • Chef: Namali
  • Type: Sri Lanka
  • Serves: 4
  • Time: 10 minutes prep, 20 minutes cooking time
  • Cost: £2 for whole dish

Nimali made this curry at the Myatts cafe warm hub, where we are cooking on Tuesdays and serving lunch on a pay by donation basis. Jackfruit curry is a traditional Sri Lankan dish. In Sri Lanka fresh jackfruit is used, but here we have used tinned.




1 tin of jackfruit, drained

1 chopped onion

2 or 3 garlic, chopped

1 tablespoon of fresh ginger, finely chopped

¼ tsp turmeric

1 tsp curry powder

1 and half tsp chilli powder or paprika

1 cinnamon stick

2 teaspoon tamarind paste

1 tin of coconut milk

2 green chillis

Handful of curry leaves

1 tablespoon of oil



  1. Drain the jackfruit and boil in water for 2 or 3 minutes, drain.
  2. Heat the spices in a dry frying pan – turmeric, chilli powder and curry powder, for one minute. Add jackfruit and mix together with a little bit of salt. Remove from the pan and set aside.
  3. Put 1 tablespoon of oil in the pan, add the chopped ginger, garlic, onion, curry leaves and green chilli. Cook for about about 5 minutes until the onion starts to go brown.
  4. Add the jackfruit and spices alongside the coconut milk. Cook for 10 to 15 minutes. Remove from the heat and serve with coconut rice or coconut roti.