Gulai Nangka (jackfruit Curry)
Gulai Nangka, also known as Jackfruit Curry, is a traditional dish from the Sundanese cuisine of Indonesia. This flavorful and aromatic curry is made with young jackfruit and a blend of rich spices, creating a delicious and hearty dish that is perfect for sharing with family and friends.
Ingredients
- 500g young jackfruit, cut into chunks
- 400ml coconut milk
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 3 tablespoons cooking oil
- 1 turmeric leaf, torn (optional)
- 1 teaspoon tamarind paste, dissolved in 2 tablespoons of water
- Salt, to taste
Instructions
- In a large pot, heat the cooking oil over medium heat.
- Add the lemongrass, kaffir lime leaves, and turmeric leaf. Sauté until fragrant.
- Add the jackfruit chunks and stir to coat with the spices.
- Pour in the coconut milk and tamarind mixture. Season with salt.
- Simmer the curry for 30-40 minutes, or until the jackfruit is tender and the flavors have melded together.
- Remove the turmeric leaf, lemongrass, and kaffir lime leaves before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Gulai Nangka is best served with steamed rice and a side of sambal for an extra kick of heat.
Tips & tricks
For the best flavor, allow the curry to sit for a few hours or overnight to let the spices fully infuse into the jackfruit.
Cost
Low