Gulai Nangka Asam Manis (sweet And Sour Jackfruit Curry)

Gulai Nangka Asam Manis, or Sweet and Sour Jackfruit Curry, is a popular dish in Indonesian cuisine. This flavorful and aromatic curry features tender young jackfruit cooked in a rich and tangy sauce, perfect for serving with steamed rice.

Gulai Nangka Asam Manis (sweet And Sour Jackfruit Curry)

Ingredients

  • 500g young jackfruit, cut into chunks
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red chili, sliced
  • 1 tomato, diced
  • 200ml coconut milk
  • 2 tablespoons tamarind paste
  • 3 tablespoons palm sugar
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt
  • 2 tablespoons cooking oil
  • 2 cups water

Instructions

  1. Heat the cooking oil in a large pot over medium heat. Add the chopped onion, minced garlic, and sliced red chili. Sauté until fragrant.
  2. Add the jackfruit chunks and cook for 5 minutes, stirring occasionally.
  3. Stir in the turmeric powder, coriander powder, and salt. Mix well to coat the jackfruit.
  4. Pour in the water and bring to a boil. Reduce the heat and simmer for 15 minutes until the jackfruit is tender.
  5. Add the diced tomato, coconut milk, tamarind paste, and palm sugar. Stir to combine and simmer for another 10 minutes.
  6. Adjust the seasoning to taste. If you prefer a thicker sauce, simmer for a few more minutes until the desired consistency is reached.
  7. Once ready, remove from heat and serve the Gulai Nangka Asam Manis hot with steamed rice.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
5g
Fat
10g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Gulai Nangka Asam Manis with steamed white rice and a side of pickles for a complete meal.

Tips & tricks

Tips: Adjust the level of sweetness and sourness according to your preference by adding more palm sugar or tamarind paste.

Cost

$10