Jackfruit Curry

Jackfruit Curry

Use organic ingredients whenever possible.

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1 Tbsp extra virgin olive oil

1 tsp cumin seeds

1 tsp mustard seeds

1 tsp nigella seeds (celery or onion seeds can be used)

2 bay leaves

3 dried red chilies

1 small onion, chopped

6 garlic cloves, chopped

1 tsp coriander powder

1/4 tsp turmeric

1/3 tsp freshly ground pepper

2 medium tomatoes pureed

20 oz. green jackfruit, chopped into small pieces or shred

2530 medium shrimp, shelled, deveined, cooked

1/2 tsp sea salt

11 1/2 cups water


  • In a skillet over medium heat, heat extra virgin olive oil and add cumin, mustard and nigella seeds. Wait to hear seeds sizzle or pop. About 1 minute.
  • Add bay leaves and red chilies. Cook for 15 seconds.
  • Add onion, garlic and a pinch of salt. Cook for 5-6 minutes or until translucent. Stir occasionally.
  • Add coriander, turmeric, and freshly ground pepper. Mix thoroughly.
  • Add pureed tomatoes, jackfruit and salt. Mix well.
  • Cover and cook for 15-17 minutes.
  • To thicken tomato puree, uncover and cook for 3-5 more minutes.
  • Add water and cook for an additional 15-20 minutes.
  • Taste and add extra salt or spice if necessary.
  • Reduce heat to medium-low and cover. Cook for 10 minutes.
  • Add cooked shrimp and cook for another 5 minutes.



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Jackfruit Curry