Gulai nangka (Young jackfruit curry)
Stir up fresh inspiration by using ingredients you do not usually use. I like gulai nangka or young jackfruit curry for its simplicity and rich flavour.
Instead of the strongly aromatic ripened yellow fruit, this curry uses unripe jackfruit, which is the star of the dish.
Unripe jackfruit may not be readily available in most neighbourhood markets. I went to Geylang Serai Market to get this key ingredient.
You are more likely to find unripe jackfruit sold at vegetable stalls than fruit stalls.
Parboil the unripe jackfruit before adding it to the curry.
The sourish edge from the asam gelugor (dried sour fruit) keeps the coconut milk-based gravy from being cloying.
If you cannot get hold of asam gelugor, use tamarind juice as a substitute.
- 350g young jackfruit, cut into 5cm pieces
- 2 cabbage leaves, cut into 4cm pieces
- 80g French beans, sliced into thirds
- 2 lemongrass stalks (7cm of the root part), bruised
- 1 fresh turmeric leaf
- 5 kaffir lime leaves, torn
- 2 pieces of asam gelugor
- 250ml thick coconut cream
- 500ml water
- 2 tsp sugar
- 2 tsp salt
- 3 tbsp cooking oil
FOR SPICE PASTE
- 8 red finger chillies
- 100g shallots
- 1 garlic clove
- 2cm fresh turmeric root
- 2cm piece of galangal
1. Bring a pot of water to boil. Place the young jackfruit in the pot and boil for 10 to 15 minutes until tender.
2. Drain and discard water. Set the boiled jackfruit aside.
3. Grind or blend the ingredients of the spice paste together. If you are using a blender, add a little water to the mixture to help the blades rotate smoothly.
4. In a clean wok or pan, heat 3 tablespoons of oil and fry the spice paste over medium-low heat until fragrant, and the oil becomes visible on the surface.
5. Add the coconut cream and water.
6. Add the lemongrass stalks, fresh turmeric leaf, torn kaffir lime leaves and asam gelugor.
7. Add the cabbage leaves and French beans.
8. Boil for six minutes before adding the boiled jackfruit.
9. Simmer until the vegetables are tender.
10. Season with sugar and salt.