Kiri-Kos (Jack-fruit curry)

Jackfruit is very healthy, loaded with numerous vitamins and minerals, plus isoflavones, phytonutrients, and antioxidants. Jackfruit is only second to rice for Sri Lankans. Rice is the staple food. After that we use jackfruit in different way in our food. We have different recipes using jackfruit from its young stage, to mature jackfruit to ripen fruit.

Ingredients:

• 3 cups of  jackfruit
• 2-3 green chilies sliced
• 1 medium sized onion sliced
• 1 tsp mustard seed
• 2 sprigs curry leaves
• Piece of rampa (pandan leaf)
• 1/2 tsp turmeric powder
• 1 tsp raw curry powder
• ½ tsp fenugreek seeds
• About 1 inch piece cinnamon stick
• 1 cup thick coconut milk
• 1-2 cups thin coconut milk
• 1 tsp of mustard seeds grinded into paste
• salt to taste

• Remove seeds from jackfruit. Clean & wash.Cut into thin strips.
• Remove the skin of few seeds & cut them into small pieces.
• Mix all main ingredients with jackfruit (other than thick coconut milk, mustard seeds paste & ingredients for seasoning)
• Add thin coconut milk & mix well.Adjust some water if required.
• Cover with a lid & cook in medium heat   for about 15 minutes or until jackfruit is well cooked. (Do not open the lid at least until 10 minutes, so that jackfruit will cook evenly,but remember to add enough water to prevent drying it faster)
• Once it is cooked, add thick coconut milk & mix well.
• Reduce the flame to low, adjust salt & add ground mustard paste. Mix well & allow simmer.
• Meanwhile heat another pan & prepare the seasoning.(heat oil & add all ingredients under seasoning.Fry until fragrant)
• Mix the seasoning to the curry ,mix well & remove from flame.
• Serve hot with rice & curry.