Jackfruit Curry (Kiri Kos Curry)

If you ask my mum if I ever liked Kiri Kos Curry as a child she would say "Absolutely Not!!!". This was a dish that I came to love once I really got into cooking Sri Lankan curries. This is a vegan curry that is creamy, hearty and very easy to put together.

Ideally, I would have this with some rice, chicken curry and coconut sambol (pol sambol, as we call it in Sri Lanka).

Ingredients (main curry)

• 250g Unripe young jackfruit (Kiri Kos), thinly sliced thinly with seeds smashed and halved

• Half a small red onion thinly sliced

• A handful of curry leaves

• Pandan leaves

• A cinnamon stick

• 1/2 tsp fenugreek seeds

• 1/2 tsp unroasted curry powder

• 1/4 tsp turmeric powder

• 1/2 cup thin coconut milk

• Salt to taste

• Lime juice (to balance flavour)

Ingredients (paste for the curry)

• 1/2 cup thick coconut milk

• 3 big cloves of garlic

• 1/2 tsp mustard seeds

Method

1. Combine all the ingredients for the main curry and let it cook on medium heat until most of the milk is cooked off. Note, ensure that the seeds are submerged into the bottom of the pan to ensure it fully cooks.

2. Make the paste with garlic and mustard seeds and mix it with the thick milk and keep aside.

3. Once all the milk has evaporated add the thick coconut milk mixture into the curry and let it cook until the jackfruit is fully cooked and the curry is thick.

4. Check if you need any more salt or need to add lime juice (as you please).

Watch me do it...