Keralan Jackfruit Salad
This curious fruit defines eastern exoticism, it’s alluring and contradictory. Fleshy fruit which tastes better cooked than not and soaks a truck load of spices like a foodie sponge. This salad takes marinated pulled jack fruit and elevates it to extraordinary heights, fresh, citrusy, toasty and filling!
Yield: 4 portions
Portion and serve on top of the sabzi salad.
- 300g tinned green young jackfruit
- 1½ tsp turmeric
- 1 tsp chilli powder
- Salt flakes to taste
- 2 tbs vegetable oil
- 1 small red onion finely sliced
- 1 tbs ginger garlic paste
- 1 tsp mustard seeds
- 175ml water
- 2 tbs chopped tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tamarind paste
- 1 tsp chopped fresh coriander
- ½ tsp garam masala
- 2 tsp lime juice
- 1 large red chilli, de-seeded and finely sliced
As featured in
CURRYMEMOIRS
How To Make Keralan Jackfruit Salad
- Heat a frying pan with 1tbs oil over a medium heat and add the jackfruit. Stir and cook for around 8-10 minutes until it’s softened. Now take off the heat and turn out the heatproof bowl to cool.
- Using the same pan, heat the remaining oil over a medium heat and add the onions, mustard seeds cooking until they sizzle and the onions have softened.
- Now add the ginger-garlic paste. Dust in the remaining turmeric, chilli powder along with the water, tomatoes, cumin and coriander and turn up the heat until the masala is simmering – around 5 minutes.
- Add the tamarind paste, stir well until it’s assimilated and then pop the jackfruit back into the pan and cook until most of the liquid is has reduced and been absorbed by the fruit, a couple of minutes. Take off the heat.
- Stir in the coriander, garam masala and lime juice, garnish with red chilli.
- Decant into bowls portioned on top of the Sabzi Salad (see Chicken Tikka Peach Sabzi Salad).
- Pour a portion of the lime and chilli dressing over the top.
Lime & Chilli Dressing
- 2 tsp toasted sesame oil
- 3 tbsp extra virgin olive oil
- 2 red chillies, seeded and finely chopped
- Juice and zest of 1 lime
- 2 tsp black onion (nigella) seeds
- Salt and 1 tsp honey to season
Using a mixing bowl, combine all the ingredients until glossy.
Keralan Jackfruit Salad
This curious fruit defines eastern exoticism, it’s alluring and contradictory. Fleshy fruit which tastes better cooked than not and soaks a truck load of spices like a foodie sponge. This salad takes marinated pulled jack fruit and elevates it to extraordinary heights, fresh, citrusy, toasty and filling!
Yield: 4 portions
Portion and serve on top of the sabzi salad.
- 300g tinned green young jackfruit
- 1½ tsp turmeric
- 1 tsp chilli powder
- Salt flakes to taste
- 2 tbs vegetable oil
- 1 small red onion finely sliced
- 1 tbs ginger garlic paste
- 1 tsp mustard seeds
- 175ml water
- 2 tbs chopped tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp tamarind paste
- 1 tsp chopped fresh coriander
- ½ tsp garam masala
- 2 tsp lime juice
- 1 large red chilli, de-seeded and finely sliced
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