Sri Lankan Jackfruit Curry

Heat a flat pan, add coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cardamom pods, cloves, curry leaves, white rice, and black peppercorns. Dry roast all the ingredients on low flame until it turns aromatic and changes color.

Set the dry roasted spices aside and let it cool. Grind all the dry roasted spices into fine powder.

In the same pan, add the red chili powder and roast it on low flame until it turns to brown color.

In a Kadai, add coconut oil and allow it to heat. Once the oil is hot, add mustard seeds, cumin seeds, and fenugreek seeds. Saute it for 10 secs.

Now add chopped garlic, and saute it for 10 secs. To this add chopped onions and cook till it's light golden brown.

Now add curry leaves, pandan leaves, and gorka. Saute them for 10 secs.

Now add turmeric powder, roasted curry powder, and roasted chilli powder. Saute them for 30 secs.

Now add young jackfruit. Mix them well and coat the jackfruit with the spices

To this now add coconut milk and Salt. Mix them well. Cover and cook the curry until the jackfruit is cooked well. Keep checking in between if the jackfruit is cooked by doing a fork test. It took us almost 20 mins to cook the jackfruit.