Gulai Nangka - Jackfruit Curry

4.9 from 9 reviews

Author: Anita Jacobson

Categories: Side Dish Vegetarian

Cuisines: Indonesian

Ingredients: Vegetables

Prep Time: 15 mins

Cook Time: 2 hours 15 mins

Total Time: 2 hours 30 mins

Serves: 8

Ingredients

• 560 gram young jackfruit, cut into bite size pieces (Note 1)
• 4 tablespoon oil
• 1 star anise
• 3 cardamom pods, crushed
• 2 Indonesian bay leaves (Indonesian: daun salam)
• 2 kaffir lime leaves (Indonesian: daun jeruk), remove the ribs
• 1 teaspoon turmeric powder
• 1 can (400 ml) coconut milk
• 800 ml water
• 10 gram tamarind (Note 2)
• 1 teaspoon salt
• 1 teaspoon palm sugar
• Spice paste (grind the following ingredients)
• 10-20 red chilies (Note 3)
• 100 gram shallot/onion
• 2 cloves garlic
• 3 candlenuts (Indonesian: kemiri) (Note 4)
• 1 inch ginger (Indonesian: jahe)
• 1 inch galangal (Indonesian: lengkuas)

Instructions

1. Heat oil in a pot over medium heat and sauté spice paste, star anise, cardamom pods, turmeric powder, Indonesian bay leaves, and kaffir lime leaves until fragrant, about 3 minutes.
2. Add the young jackfruit and mix well.
3. Mix wet tamarind with three tablespoons of water, massage with hands, and strain to get a thick tamarind juice/paste.
4. Add coconut milk, water, tamarind, salt, and palm sugar. Once it boils, lower the heat and simmer for 2 hours or until the jackfruit is soft.
5. Adjust salt and sugar as needed. Turn off the heat and serve immediately.

Notes

• (1) I use 2 cans of young jackfruit totaling 560 grams.
• (2) Can be substituted with 2 pieces of asam kandis or asam gelugur.
• (3) I am using dried red chilies, but you can use fresh ones too such as Fresno, cayenne, or bird-eye chilies. When using dried chilies, soak the chilies in hot water to soften before using them.
• (4) Can be substituted with an equal amount of macadamia nuts.