Food On the Wall

Jackfruit Curry in Summer

Ripe jackfruits are a rich yellow. Unripe ones are white, grey and ash.

I have never been fond of ripe jackfruits. The unripe ones turn into meaty masala curries, great for dinners. Wrap chunks of well-cooked jackfruit chunks with rotis and place them in your mouth. Savour the taste in layers of bland roti, masala-clad jackfruit crust and the tender inside.  

When I was growing up in a sleepy suburb of Kolkata, jackfruit curries were often part of our summertime dinner. It helped us sail through summer’s unease.

In Kolkata, jackfruit curries are prepared on a garam masala base. Add tender pieces of jackfruit and potatoes after you’ve done the second layer of base – with onions and ginger. Turmeric, salt, red chili powder would add hue and texture. Simmer the entire preparation in water. Don’t drown it! I know cooks who love making a soupy jackfruit curry. But, believe me, it doesn’t work. Soup dilutes the masala around the jackfruit crust, making it bland.

The best jackfruit curry is the one where chunks loudly announce their colour and hue. Provided there is salt added to taste, this is the best alternative to a meat dish.

Two injunctions: Don’t overcook a jackfruit curry. Don’t cook a ripening jackfruit. Overcooking would melt the chunks and ripening jackfruit, when cooked, becomes mushy. 

Rajarshi


Rajarshi Mitra

Rajarshi Mitra

A teacher by profession, Rajarshi is the editor of this website. He is a passionate book worm, and these days he loves surfing the internet.
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Rajarshi Mitra

A teacher by profession, Rajarshi is the editor of this website. He is a passionate book worm, and these days he loves surfing the internet.

2 Comments

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    S. Susan Deborah

    I love the ripe and succulent jack-fruit which is a lovely treat in summer. In Kerala, my husband’s place, there are many varieties of dishes prepared with ripe and raw jack-fruit.

    Maybe I would do a post on them – South Indian perspective!

    Cheers! Rajashri.

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