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Savoury Jackfruit Curry

Savoury Jackfruit Curry


Jackfruit is an ingredient common to India, and creates a wonderful meat-like texture that'll have both herbivores and carnivores raving. This recipe is from Vikram Vij, chef, cookbook author and the newest dragon on CBC's Dragons' Den.

Vikram Vij's savoury jackfruit dish. Close up on white bowl containing the dish. Rice is covered by pieces of jackfruit in a red sauce.


3 cans (20 oz.) jackfruit, unsweetened
6 black cardamom pods, seeds removed
1/3 cup grape seed oil
1/2 tbsp cumin seeds
1 large onion, finely chopped
1 tbsp chopped garlic
6-8 dried red chilis, broken in half with seeds
2 cups canned crushed tomatoes
1/2 tbsp ground black mustard seeds
1 tsp ground fenugreek seeds
1 tsp turmeric
1 tsp mexican chili powder
1 tsp paprika
1 tsp ground cumin
1/2 tbsp ground coriander
1 tbsp salt
1 cup water
6 cups oil , for frying


Drain canned jackfruit, place on paper towels and set aside.

Heat oil in a pan on medium-high, add cumin seeds and cook for ten seconds. Add onions and sauté for eight to 10 minutes. Add garlic and dried chilies (including seeds) and sauté for two minutes. Stir in tomatoes and then add cardamom seeds, mustard seeds, fenugreek, turmeric, chili powder, paprika, ground cumin, coriander and salt. Stir and reduce heat to medium. Cook for ten minutes. Stir in water, turn off heat and set aside.

Place paper towels on tray and preheat a deep fryer to high, or heat oil in a large heavy pan on high for five minutes. Once oil is hot enough, place jackfruit in the pan and fry until light brown (about five minutes). Using tongs, transfer fried jackfruit to paper towels and let cool.

Stir jackfruit into masala with heat on medium. Once masala starts to boil, reduce heat and simmer for five minutes.


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