නම ඇහුවත් බඩ පිරෙන කිරි කොස් ව්‍යංජනයක් හදමු | Yummy Jack Fruit Curry (Sri Lankan Style) Recipe |

#jack_fruit
#sri_lanka
#viral
JACKFRUIT CURRY(Sri Lankan Kiri Kos)
Jackfruit curry is a traditional and authentic Sri Lankan dish for you to enjoy.
Jackfruit curry is also known as kirikos.
Made with creamy coconut milk, this popular curry is a must-try traditional jackfruit recipe.
One of the best foods to increase lactation for new moms.
Ingredients for tempering
3 tablespoons of oil
3 cloves of garlic cloves finely sliced
5 Onion finely sliced
2 Green chillie
1 teaspoon of red chilli flecks
1teaspoon of mustard seeds
1-2 sprigs of curry leaves
3 red chillie
Ingredients to cook the curry
20-25 unripe Jackfruit pods, cleaned and cut into required size(including the seeds if available)
1/2 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon mustard powder
1-2 sprigs of curry leaves
1/2-1 teaspoon of ground Black pepper
1 and 1/2 cup of thin milk(if you are using coconut milk powder stir in 2 teaspoons to water and make the thin milk. if you are using the packaged liquid coconut milk, add 1/4 cup of thick milk to water to make it thin)
1 cup of thick Coconut milk
Salt to taste
REMOVE AND PREPARE THE JACK SEEDS TO COOK.
Cut the Jackfruit pod through the middle and remove the seed.
Remove the thin skin that also attaches the seed to the Jackfruit.
You will be left with a seed that is covered with the whitish outer skin.
Place the jack seeds on a hard surface, I am using my grinding stone.
You can also use your pestle and mortar to do this.
Keep in mind these seeds are a little slippery.
Use the stone to smash the jack seeds.
Once the seeds are crushed, remove the hard translucent skin and use the seed to make the Jackfruit curry.
Keep the sliced Jackfruit and the seeds that have been chopped into half in a bowl.
TEMPERING FOR THE JACKFRUIT CURRY.
Clay pots are a great way to cook this curry but if you don’t have one use a medium-sized pan and set it over a medium fire.
Once the pan heats, begin with the tempering.
Pour in the oil(3 tbsps), leave it to heat and add the curry leaves, onion, a few pieces of sliced garlic, red chillies flakes(1 tsp), mustard seed(1 teaspoon).
Make sure to add ingredients in the given order above for the best results.
Temper or sauté until they turn slightly brown.
3-5 minutes over low-medium fire.
Remove the tempered ingredients into a small bowl.
COOKING THE JACKFRUIT CURRY.
Have the thin and thick coconut milk(1 and 1/2 cups)prepared as per the instructions given above.
Thin coconut milk should look as below, watered down.
Place the same pan you used to temper over medium heat.
Add the Jackfruit pods(with the seeds removed, I have shown above how to do this).
Followed by turmeric powder, curry powder, mustard powder,, pepper, salt.
Pour in the thin coconut milk, and mix gently.
Leave the curry to cook slightly covered until the liquid is reduced and the Jackfruit turns soft.
This would take 20-25 minutes over the low-medium fire.
Once the jackfruit turns semi-soft, pour in the thick coconut milk.
(Should you feel 1 cup of thick milk is too much, adjust accordingly but the curry should be thick and creamy.
Reduce the heat and let the curry simmer until the gravy is reduced and you reach the correct consistency for the jackfruit.
This would be a thick mushy Jackfruit curry.
Season with salt if necessary, add the tempered ingredients and slowly mix the tempered ingredients into the curry.
Do not overmix
Serve while still warm with your favourite rice and curry dishes.

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