Luscious Jackfruit Kofta Curry
A great ingredient that often gets ignored in mainstream cooking, the Jackfruit is lip-smackingly delicious. These yummy deep-fried Jackfruit dumplings in a wonderfully spicy and tangy sauce will be a total hit with anyone who is yet to discover the joy of jackfruit.
Serves: 4 | Prep time: 30 minutes | Cook time: 40 minutes
Ingredients for the jackfruit dumpling:
- Jackfruit - 500 g, diced small
- Ginger - 1 tsp, chopped
- Green chillies - 4, chopped
- Bengal gram flour/ Besan - 8 tbsp
- Oil - for deep frying
- Salt - to taste
Ingredients for the gravy:
- Oil - 2 tbsp
- Onions - 3 to 4, chopped
- Tomato - 2, chopped
- Coriander powder - 2 tsp
- Red chilli powder - 1 tsp
- Turmeric powder - 1 tsp
- Salt - to taste
- Coriander - for garnish
- Start by cutting up your raw jackfruit into pieces. These can be a little tricky to cut so try to get them re-cut from your vegetable vendor. You can keep the seeds in as they will just get cooked while boiling.
- If you’re cutting the jackfruit yourself, wear gloves as the fruit releases a sticky sap when being cut. This sap will get stuck on your hands. If that happens, use a little oil and rub it all over the sticky area and it should help remove the sap.
- Boil the raw jackfruit for 10 to 15 minutes or until they feel soft and supple.
- Remove the jackfruit and strain the water. Then allow the jackfruit to cool.
- Add it to a large mixing bowl and mash it with a masher. This may take some time as the jackfruit can be quite fibrous. Be patient with it.
- Now add in the gram flour to help bind the koftas.
- Follow that with some ginger and green chillies. Add more chillies if you like your food spicy and vice versa.
- Time to get messy! Use your hands to mix it all up like a dough. Then start forming small lime sized dumplings to set aside for frying.
- When all your dumplings are formed it’s time to deep fry. Bring some oil up to temperature and fry the dumplings a few at a time.
- Fry them till they’re golden brown and crispy on the outside.
- Remove when done and set aside while we make the gravy.
- In a large pan pour the oil and let it get hot. Add in your onions and cook them till they’re soft and translucent.
- Then add your coriander powder, red chilli powder, turmeric powder and salt. Roast the spices well for a minute or two.
- Now add in your chopped tomatoes. You can also puree the tomatoes if you want a smooth gravy.
- Let the gravy come to a simmer. When the tomatoes are fully cooked turn down the heat and add in your yogurt.
- If the yogurt is added when the heat is on high it can split. So be careful.
- When everything is gently simmering it’s time to add in the koftas. Place them in and gently stir them through the gravy.
- Cover them and let them heat through and absorb the flavours of the gravy.
- When the koftas are heated through you’re ready to serve. Garnish with some Coriander and enjoy with some naan or rice.