Micronesian Style Jackfruit Curry

Ingredients

In this Micronesian adaptation of the Indian Katahar Curry, we incorporate local Micronesian ingredients such as taro leaves and breadfruit, which add a distinct tropical flavor to the dish. Additionally, we use coconut milk as a base instead of traditional Indian spices like garam masala, giving the curry a creamy and rich texture. We alse have the original recipe for Katahar Curry, so you can check it out.

• 2 cans (400g each) jackfruit, drained and rinsed 2 cans (400g each) jackfruit, drained and rinsed
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup taro leaves, chopped 1 cup taro leaves, chopped
• 1 cup breadfruit, diced 1 cup breadfruit, diced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pan over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan. Sauté for another minute until fragrant.
3. 3.
   Add the turmeric powder, cumin powder, coriander powder, and paprika to the pan. Stir well to coat the onions, garlic, and ginger with the spices.
4. 4.
   Add the drained jackfruit to the pan and mix it with the spice mixture. Cook for 5 minutes, stirring occasionally.
5. 5.
   Pour in the coconut milk and bring the curry to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
6. 6.
   Add the chopped taro leaves and diced breadfruit to the curry. Stir well and cook for an additional 10 minutes until the taro leaves are wilted and the breadfruit is tender.
7. 7.
   Season with salt to taste.
8. 8.
   Garnish with fresh cilantro and serve the Micronesian Style Jackfruit Curry over steamed rice.

Treat your ingredients with care...

• Jackfruit — Make sure to drain and rinse the jackfruit thoroughly to remove any brine or syrup. Use young, unripe jackfruit for a meaty texture.
• Taro leaves — If fresh taro leaves are not available, you can use frozen taro leaves. Thaw them before adding to the curry.
• Breadfruit — Choose a ripe breadfruit that is slightly soft to the touch. Peel and dice it before adding it to the curry.

Tips & Tricks

• For a spicier curry, add a chopped chili pepper or a pinch of cayenne pepper.
• If you prefer a thicker curry, simmer it uncovered for a few extra minutes to allow the sauce to reduce.
• Serve the curry with a squeeze of lime juice for a tangy twist.
• Feel free to add other Micronesian ingredients such as breadfruit chips or coconut flakes as toppings.
• Leftover curry can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Micronesian Style Jackfruit Curry over steamed rice for a complete and satisfying meal. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the curry in a vibrant bowl, allowing the colors of the jackfruit, taro leaves, and breadfruit to shine through. Sprinkle some toasted coconut flakes on top for an extra tropical touch.