Ingredients with Measurements:
- 1 kg young jackfruit, peeled and cut into bite-sized pieces
- 2 cups coconut milk
- 2 cups water
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 3 bay leaves
- 2 cinnamon sticks
- 5 cloves
- 5 cardamom pods
- 2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 2 tbsp tamarind paste
- 2 tbsp palm sugar
- 3 tbsp cooking oil
- 1 red chili, sliced (optional)
Special equipment needed: None
Step-by-step instructions:
1. Heat the cooking oil in a large pot over medium heat.
2. Add the lemongrass, kaffir lime leaves, bay leaves, cinnamon sticks, cloves, and cardamom pods. Stir until fragrant.
3. Add the turmeric powder, coriander powder, cumin powder, and salt. Stir until the spices are evenly distributed.
4. Add the jackfruit and stir until coated with the spice mixture.
5. Pour in the coconut milk and water. Stir well.
6. Add the tamarind paste and palm sugar. Stir until dissolved.
7. Bring the curry to a boil, then reduce the heat to low. Cover the pot and simmer for 30-40 minutes, or until the jackfruit is tender.
8. Taste the curry and adjust the seasoning if necessary.
9. Garnish with sliced chili (optional) and serve hot with rice.
Preparation time is around 20 minutes, while cooking time is around 40 minutes.
5. Temperature: Medium heat for cooking.
Serving size: This recipe serves 4-6 people.
Nutritional information: This recipe is high in fiber, vitamins, and minerals. However, it is also high in fat and calories due to the coconut milk. One serving (1/6 of the recipe) contains approximately 350 calories, 20g fat, 40g carbohydrates, and 5g protein.
Substitutions for ingredients: If fresh jackfruit is not available, canned jackfruit can be used instead. Tamarind paste can be substituted with lime juice or vinegar. Palm sugar can be substituted with brown sugar or honey.
Variations: This recipe can be made with other vegetables such as eggplant, potato, or carrot. It can also be made with chicken, beef, or tofu instead of jackfruit.
Tips and tricks: To make the jackfruit easier to peel, rub some oil on your hands and knife. Be careful not to overcook the jackfruit, as it can become mushy.
Storage instructions: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the curry in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas: Serve the curry in a large bowl or on a platter. Garnish with sliced chili and fresh herbs such as cilantro or basil.
Garnishes: Sliced chili, fresh herbs such as cilantro or basil.
Pairings: This curry pairs well with steamed rice or roti.
Suggested side dishes: A simple cucumber salad or pickles can be served as a refreshing side dish.
Troubleshooting advice: If the curry is too thick, add more water or coconut milk. If it is too thin, simmer uncovered until it thickens.
Food safety advice: Make sure to cook the jackfruit thoroughly to avoid any risk of foodborne illness.
Food history: Gulai Nangka is a traditional Indonesian and Malaysian dish that originated from the Minangkabau ethnic group.
Flavor profiles: This curry has a rich and creamy coconut flavor with a hint of tanginess from the tamarind.
Serving suggestions: Serve the curry family-style in a large bowl or on a platter, with rice and other side dishes.
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Region: Indonesian