Kerala-Style Jackfruit Seed Prawn Curry For Summer Dinners
Image Credit: Mauritian Cuisine

The tropical summers in Kerala are the kind that deserve time and attention to be spent at leisure; and while everyone of us may not have the opportunity to do so, we can surely recreate part of the experience within the comforts of our homes. Summers in the southern state are synonymous with an abundance of jackfruit and it goes without saying that the seeds embedded within the pulp are celebrated with equal enthusiasm. Typically. Jackfruit seeds are thrown into the embers from woodfires used for cooking so that they develop a smoky flavour and are beautifully fluffy on the inside when eaten.

This snack of roasted jackfruit seeds is one of the more popular ways of using them up, along with a variety of dishes – one of which, is a dried prawn and jackfruit seed curry called chakkakuru onakka chemmeen curry. Think diced jackfruit seeds cooked with shrimp that is dried by soaking up the sunshine in a creamy coconut-flavoured curry base. Best experienced when eaten with rice and maybe a poppadum or two on the side, this easy curry recipe is ideal to cook when you’re spending a night in and only want to snuggle in bed with your favourite TV show for company. If you find the taste of dried prawns to be too overpowering, feel free to replace with fresh ones instead.

Recipe:

Image Credits: The Familiar Kitchen

Ingredients

  • 1 cup jackfruit seeds, peeled
  • 100 grams dried prawns
  • 1 small raw mango, sliced
  • 1 cup freshly grated coconut
  • 12-15 small shallots, peeled
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 1 tablespoon coconut oil
  • 2 dried red chillies, broken
  • 6-7 curry leaves
  • 1 teaspoon mustard seeds
  • Salt, to taste

Also Read:

Jackfruit Leaves; Do You Know Its Benefits?

Method

  • Heat a teaspoon of coconut oil in a pan and roast the grated coconut and shallots until lightly browned. Allow it to cool before grinding it into a smooth paste and set aside until further use.
  • Toast the dried shrimp in the same pan until aromatic and pour a cup and half of water into the pan. Dice the jackfruit seeds and add them to the shrimp, along with the spice powders. Cover the pan with a lid and cook for 10 minutes on a low simmer.
  • Remove the lid and add the raw mango slices, green chillies, reserved coconut-shallot paste and combine thoroughly.
  • Heat the remaining coconut oil and make a tempering using the mustard seeds, curry leaves and red chillies. Once they begin to splutter, add it to the simmering curry and cook further for 4-5 minutes, until the gravy thickens.
  • Check for seasoning and adjust, if necessary. Serve hot, poured over rice and eat with fried poppadums.