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Verulam-style Curried Jackfruit
Verulam-style Curried Jackfruit is a traditional South African recipe for a classic vegetarian curry of jackfruit, sweet potatoes and okra in a tamarind, tomato puree and coconut milk base flavoured with Durban masala. The full recipe is presented here and I hope you enjoy this classic South African version of: Verulam-style Curried Jackfruit.
prep time
10 minutes
cook time
10 minutes
Total Time:
20 minutes
Makes:
1 jar
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesSpice RecipesSouth-africa Recipes
Verulam is a town just north or Durban, South Africa. There's an early Saturday vegetable market there and it's where I used to go to buy my Jackfruit. A friend lives just outside the town and this recipe is based on a curry that he served me.
For a guide on how to prepare fresh jackfruit, see my recipe for
Jamaican jerk jackfruit, though I do give brief instructions below.
Ingredients:
550g fresh green or tinned jackfruit (if using tinned, drain and cut into chunks)
4 tbsp sunflower oil
4 tbsp
Durban masala
1 medium onion chopped
2 large spring onion chopped
2 tbsp ginger-garlic paste
a handful of whole okra (not in the original recipe, but added as my wife likes them)
6 green finger chillies, chopped
2 tbsp tomato purée
1 tbsp tamarind paste
1 large white sweet potato chopped
400ml tin of full fat coconut milk
Method:
If using fresh green (ie unripe) jackfruit then peel the 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) then cut the jackfruit flesh into chunks. If using tinned jackfruit then simply drain, wash and use immediately.
Place the jackfruit chunks in a medium sized bowl. Season with half the Durban masala powder then set aside.
Place a wok or medium-sized frying pan over medium heat. Once hot add the olive oil and use to fry the jackfruit pieces
for a few minutes to bind in the seasoning. Remove the jackfruit with a slotted spoon and set aside.
Add another glug of oil then scatter over the remaining Durban masala powder and stir-fry for 1 minute. At this point add the onion, spring onion and ginger-garlic paste then fry for about 4 minutes, until the onion is soft and translucent.
Add the finger chillies and okra and cook for 3-5 minutes, or until soft. Now stir in the tamarind paste, tomato purée, coconut milk, sweet potato then bring the curry to a rolling boil. Reduce the heat to a gentle simmer, return the jackfruit to the pan, cover with a lid and cook for about 45 minutes, stirring half-way through.
Remove the lid then adjust the salt and pepper to taste before serving with your favourite accompaniment (rice and rotis would be typical).
