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Indian Cuisine With Joyita – Green Jackfruit With Prawns

Indian Cuisine with Joyita – Green Jackfruit with prawns

serves 3

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

1 can raw jackfruit, drained and soaked in water( 10-15 min)  2 Medium sized potatoes cut into quarters 

400 gr Prawns deveined, cleaned and washed 

1 Medium tomato coarsely chopped 

1 Small onion finely chopped 

1 tbsp Ginger paste 

1 ts Garlic paste (or 4 cloves of garlic chopped)

1+1 ts Turmeric powder 

1 ts Kashmiri red chili powder 

1 ts Coriander powder 

½ ts Cumin powder

garam masala powder:

  • 1 in stick cinnamon
  • 4 cloves  
  • 8 green cardamoms

1 ts Sugar 

1 ts Salt 

6 tbsp Mustard oil (2 for frying prawns & 4 for cooking)

1 ts Ghee 

For Tempering :

2-3 Bay leaves

1 ts Whole cumin seeds

Whole garam masala:

  • 2 green cardamoms 
  • 1 in stick cinnamon
  • 2 cloves  

PREPARATION :

 

  • In a deep vessel (casserole) take jackfruit pieces and add 3-4 cups of water to it. Add a pinch of salt and boil it on high heat for 10 minutes. Drain the water and reserve the jackfruit pieces

  •  Rub the prawns with 1tsp. turmeric powder and salt. Heat 2tbsp mustard oil in a pan and fry the prawns till they change their color to a vibrant orange. Remove from oil and keep aside.

  • In the same oil shallow fry the jackfruit pieces and potatoes till their edges turn brown. Remove and keep aside

 

 

  • Now add the 4tbsp mustard oil to the same pan and temper it with bay leaves, whole garam masala and cumin seed (item mentioned in tempering). Sauté on medium heat for a minute. To get a vibrant red color to your gravy add 1tsp sugar to this oil and wait for it to caramelize. Add finely chopped onion and garlic paste to it and patiently fry them on low heat till they turn light brown. Add the ginger paste and cook for 3-4 min

  • Mix cumin powder, coriander powder, Kashmiri red chilli powder and turmeric into a small bowl. Add 4 tbsp. water and make a paste.
  • Add  the coarsely chopped tomatoes in. Cook till the tomato is mushy. Now add spice paste ( as made above) and cook them on low heat for a while ( till the colour changes or oil leaves )
  • Add fried vegetables and fried prawns to it and fry them along with the spices. Soon you will see a fine line of oil oozing out of the spices. This is the time when you add hot water ( 2 cups). Add salt to season and stir the gravy well with the spices. Cook them covered for about 10 minutes on medium heat. You can add water if required.
  • Add the garam masala ( made from cardamom, cinnamon and cloves) and ghee.

 

 

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