Jackfruit Curry

 

Written by McDonald, T.  |  Date 26th of May 2025 

This curry is based on a fish curry. Instead of fish, it uses jackfruit and grated tempeh to simulate chunks of fish and fish flakes.  It has a great texture and a good amount of heat to its taste. 

Notes

• Choosing the right jackfruit. I find the younger firmer pieces better for this dish if you can get them. If not, the other type is fine, but looks more like pulled pork. See figures 1 and 2.
• Grating the tempeh adds fishy like flakes to the dish. 

Figure 1, Young Jackfruit.

Figure 2, softer more stringy jackfruit.

Serves 2

Time = 40 mins 

Ingredients 

• 250 g of jackfruit (1 tin 400 g when drained = 250 g)
• 100 g of tempeh 
• 1 sheet of nori
• 2 tbsp of curry powder
• 1 tsp of cumin seeds
• 2 tsp of ground ginger
• 3 tsp of cumin powder
• 3 tsp of chilli pepper.
• 1 tsp of white pepper
  
• Nigella seeds x 1 tsp (optional)
• 400 g of chopped tomatoes
• 200 ml of vegan milk 
• 2 tsp of brown sugar
  
• 50 g carrot
• 50 g of shredded cabbage 
• 30 g of sultans 
• Arrowroot or cornflour x 1 tbsp mixed with a little water to thicken the sauce if needed

Apparatus

• Frying pan
• Flipper  
• Small mixing bowl

Method 

1. Prepare the jackfruit and grate the tempeh then add to a small mixing bowl with the sultanas.  I like to coat it in half of the spice mix and leave in the fridge to marinade.
   
2. Fry the cumin seeds, jackfruit and tempeh until the seeds start to crackle.
3. Add the tomatoes, carrot and cabbage. 
4. Tear up the nori and add to the pan. 
5. Stir in the vegan milk and add the spices. 
6. Add the sugar.
7. Simmer for 15 minutes before serving with rice.
   

Fry the jackfruit to dry it out a bit.

Results

Curry with the more stringy jackfruit. 

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