Jackfruit Kofta Curry is a traditional Indian recipe for a classic vegetarian curry of deep-fried jackfruit balls in a lightly-spiced tomato, onion and yoghurt gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Jackfruit Kofta Curry.
This is a classic Bengali recipe for a curry of jackfruit and onion balls served in a spiced gravy. Jackfruit are becoming more commonly seen and they are the meat-lover's vegetable. Jackfruit can be substituted for meat in many recipes as it has a very firm and meaty texture. Indeed, in many recipes where I have used it the meat-eaters rarely realize that they are consuming a vegetarian dish.
Jackfruit can be obtained quite easily here in KwaZulu-Natal. I love them as they stand up to quite robust cooking (as here) and they make a great substitute for meat in meatballs or koftas. This recipe is one I make quite often at home.
Go to the printable version of the recipe
1 large onion, finely diced
2 green finger chillies
2 tbsp gram (chickpea) flour
1 tbsp ground coriander seeds
1 tbsp Amchoor (dried mango) powder
1 tsp garam masala
salt and hot chilli powder, to taste
oil for deep frying
4 large tomatoes, blanched, peeled and sliced
2 large onions, sliced into slivers
200ml (4/5 cup) thick yoghurt (or curds)
1 tsp ground turmeric
1 tsp garam masala
1 tsp ground cumin seeds
1 tbsp ground coriander seeds
1 tsp brown sugar
salt and hot chilli powder, to taste
3 bay leaves (Indian bay leaves preferably)
Coarsely chopped coriander leaves, to garnish
Place the jackfruit flesh in a food processor with the chillies and process until smooth. Scrape the mixture into a bowl and mix with the onion, spices, chickpea flour and salt and hot chilli powder, to taste.
In the meantime, heat oil in a wok or deep fryer to 180ºC (360ºC). Once the oil is hot, shape the jackfruit mixture into small balls and drop, a few at a time, into the hot oil. Fry for about 5 minutes, turning occasionally, until nicely browned all over. Remove with a slotted spoon and set aside to drain on kitchen paper as you cook the next batch.
Once all the koftas have been cooked, prepare the gravy base for the curry.
Heat 3 tbsp of oil in a wok or large pan. Add the bay leaves and onions and fry for about 6 minutes, or until the onions are golden brown. Add the tomatoes along with the salt, sugar, yoghurt (or curds) and fry briefly. Sprinkle over all the spices (except the garam masala) and continue cooking, stirring frequently, until the tomatoes break down and the oil floats to the surface of the sauce.
At this point add 400ml water and bring the mixture to a boil. Continue boiling for 5 minutes then add the fried koftas. Continue boiling gently for 5 minutes more, until the koftas are thoroughly heated through.
Turn into a serving dish, sprinkle over the garam masala and coriander leaves then serve.
This curry can either be served over a bed of rice, or it can be served accompanied by flatbreads.
This is a classic Bengali recipe for a curry of jackfruit and onion balls served in a spiced gravy. Jackfruit are becoming more commonly seen and they are the meat-lover's vegetable. Jackfruit can be substituted for meat in many recipes as it has a very firm and meaty texture. Indeed, in many recipes where I have used it the meat-eaters rarely realize that they are consuming a vegetarian dish.
Jackfruit can be obtained quite easily here in KwaZulu-Natal. I love them as they stand up to quite robust cooking (as here) and they make a great substitute for meat in meatballs or koftas. This recipe is one I make quite often at home.
Go to the printable version of the recipe
Jackfruit Kofta Curry Recipe
Ingredients:
For the Koftas:
500g raw jackfruit (without the seeds)1 large onion, finely diced
2 green finger chillies
2 tbsp gram (chickpea) flour
1 tbsp ground coriander seeds
1 tbsp Amchoor (dried mango) powder
1 tsp garam masala
salt and hot chilli powder, to taste
oil for deep frying
For the Curry:
3 tbsp groundnut oil4 large tomatoes, blanched, peeled and sliced
2 large onions, sliced into slivers
200ml (4/5 cup) thick yoghurt (or curds)
1 tsp ground turmeric
1 tsp garam masala
1 tsp ground cumin seeds
1 tbsp ground coriander seeds
1 tsp brown sugar
salt and hot chilli powder, to taste
3 bay leaves (Indian bay leaves preferably)
Coarsely chopped coriander leaves, to garnish
Method:
Peel the jackfruit and cut into pieces. Arrange these in a steamer basket and steam for about 20 minutes, or until soft. Remove the seeds (reserve these for another dish).Place the jackfruit flesh in a food processor with the chillies and process until smooth. Scrape the mixture into a bowl and mix with the onion, spices, chickpea flour and salt and hot chilli powder, to taste.
In the meantime, heat oil in a wok or deep fryer to 180ºC (360ºC). Once the oil is hot, shape the jackfruit mixture into small balls and drop, a few at a time, into the hot oil. Fry for about 5 minutes, turning occasionally, until nicely browned all over. Remove with a slotted spoon and set aside to drain on kitchen paper as you cook the next batch.
Once all the koftas have been cooked, prepare the gravy base for the curry.
Heat 3 tbsp of oil in a wok or large pan. Add the bay leaves and onions and fry for about 6 minutes, or until the onions are golden brown. Add the tomatoes along with the salt, sugar, yoghurt (or curds) and fry briefly. Sprinkle over all the spices (except the garam masala) and continue cooking, stirring frequently, until the tomatoes break down and the oil floats to the surface of the sauce.
At this point add 400ml water and bring the mixture to a boil. Continue boiling for 5 minutes then add the fried koftas. Continue boiling gently for 5 minutes more, until the koftas are thoroughly heated through.
Turn into a serving dish, sprinkle over the garam masala and coriander leaves then serve.
This curry can either be served over a bed of rice, or it can be served accompanied by flatbreads.
Printable version of the Recipe
indian, curry, jackfruit, vegetarian, stew
Vegetarian
India
Jackfruit Kofta Curry
https://fabulousfusionfood.blogspot.com/2019/04/jackfruit-kofta-curry-recipe.html
Jackfruit Kofta Curry. This is a traditional Indian recipe for a curry of jackfruit koftas (meatballs) in a spiced golden turmeric coloured yoghurt gravy (sauce).
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8V1v2XMbYoH_e1eJK7e2FwWxM1YBu_bgKoF6TtWeq0ej8uvGmw8SnAgvkRAsrWFwm4YL5WddWaipto_biJQNHh3dN1ZDsw9PZHdRWiaQdr07P1Qua_FVd9dYMkROd_5EbfpvWH3bk21A/s1600/jackfruit-kofta-curry.png
2019-04-20
Yield: 4
Jackfruit Kofta Curry
Jackfruit Kofta Curry. This is a traditional Indian recipe for a curry of jackfruit koftas (meatballs) in a spiced golden turmeric coloured yoghurt gravy (sauce).
prep time: 25 mins
cook time: 45 mins
total time: 70 mins
Ingredients:
- 500g raw jackfruit (without the seeds)
- 1 large onion, finely diced
- 2 green finger chillies
- 2 tbsp gram (chickpea) flour
- 1 tbsp ground coriander seeds
- 1 tbsp Amchoor (dried mango) powder
- 1 tsp garam masala
- salt and hot chilli powder, to taste
- oil for deep frying
- 3 tbsp groundnut oil
- 4 large tomatoes, blanched, peeled and sliced
- 2 large onions, sliced into slivers
- 200ml (4/5 cup) thick yoghurt (or curds)
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp ground cumin seeds
- 1 tbsp ground coriander seeds
- 1 tsp brown sugar
- salt and hot chilli powder, to taste
- 3 bay leaves (Indian bay leaves preferably)
- Coarsely chopped coriander leaves, to garnish
For the Koftas:
For the Curry:
Method:
- Peel the jackfruit and cut into pieces. Arrange these in a steamer basket and steam for about 20 minutes, or until soft. Remove the seeds (reserve these for another dish).
- Place the jackfruit flesh in a food processor with the chillies and process until smooth. Scrape the mixture into a bowl and mix with the onion, spices, chickpea flour and salt and hot chilli powder, to taste.
- In the meantime, heat oil in a wok or deep fryer to 180ºC (360ºC). Once the oil is hot, shape the jackfruit mixture into small balls and drop, a few at a time, into the hot oil. Fry for about 5 minutes, turning occasionally, until nicely browned all over. Remove with a slotted spoon and set aside to drain on kitchen paper as you cook the next batch.
- Once all the koftas have been cooked, prepare the gravy base for the curry.
- Heat 3 tbsp of oil in a wok or large pan. Add the bay leaves and onions and fry for about 6 minutes, or until the onions are golden brown. Add the tomatoes along with the salt, sugar, yoghurt (or curds) and fry briefly. Sprinkle over all the spices (except the garam masala) and continue cooking, stirring frequently, until the tomatoes break down and the oil floats to the surface of the sauce.
- At this point add 400ml (1 3/4 cups) water and bring the mixture to a boil. Continue boiling for 5 minutes then add the fried koftas. Continue boiling gently for 5 minutes more, until the koftas are thoroughly heated through.
- Turn into a serving dish, sprinkle over the garam masala and coriander leaves then serve.
- This curry can either be served over a bed of rice, or it can be served accompanied by flatbreads.
© Dyfed Lloyd Evans
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