Sri Lanka is famous for its vibrant and flavorful cuisine, packed with aromatic spices and fresh ingredients. Kos Maluwa, or jackfruit curry, is one of the island’s most cherished plant-based dishes. Young jackfruit has a hearty, meaty texture, making it a fantastic alternative to meat-based curries. It absorbs the flavors of rich Sri Lankan spices beautifully, resulting in a creamy, comforting, and satisfying dish. Let’s dive into this delicious recipe!
Ingredients
Main Ingredients:
500g young jackfruit (kos), cleaned and cut into bite-sized pieces
1 medium onion, finely sliced
3 garlic cloves, minced
2 green chilies, sliced
1 sprig of curry leaves
1 small pandan leaf (rampe), cut into small pieces
1 cup thick coconut milk
1 ½ cups thin coconut milk or water
2 tablespoons coconut oil
Spices:
1 teaspoon turmeric powder
1 tablespoon roasted curry powder
1 teaspoon chili powder (adjust to taste)
½ teaspoon black pepper powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 small piece of cinnamon
Salt to taste
Optional Ingredients:
½ teaspoon sugar (to balance flavors)
1 teaspoon tamarind pulp or a few drops of lime juice
Instructions
Step 1: Prepare the Jackfruit
- Clean the jackfruit and cut it into bite-sized chunks, removing any tough skin but keeping the soft flesh and seeds.
- Rinse well and boil in lightly salted water for 5–10 minutes until slightly tender. Drain and set aside.
Step 2: Temper the Spices
- Heat coconut oil in a pot over medium heat.
- Add mustard seeds and wait for them to pop. Then, toss in the cumin seeds, cinnamon, curry leaves, pandan leaf, and green chilies. Sauté for a few seconds until fragrant.
- Add the onions and garlic, cooking until they turn golden brown and release their aroma.
Step 3: Cook the Curry
- Stir in the turmeric, chili powder, black pepper, and roasted curry powder. Let the spices bloom for a few seconds.
- Add the boiled jackfruit pieces and mix well so they absorb all the flavors.
- Pour in the thin coconut milk or water. Cover the pot and let it simmer for 10–15 minutes, allowing the jackfruit to soak up the spices.
Sri Lankan-Style Jackfruit Curry (Kos Maluwa)
Sri Lanka is famous for its vibrant and flavorful cuisine, packed with aromatic spices and fresh ingredients. Kos Maluwa, or jackfruit curry, is one of the island’s most cherished plant-based dishes. Young jackfruit has a hearty, meaty texture, making it a fantastic alternative to meat-based curries. It absorbs the flavors of rich Sri Lankan spices beautifully, resulting in a creamy, comforting, and satisfying dish. Let’s dive into this delicious recipe!
Ingredients
Main Ingredients:
500g young jackfruit (kos), cleaned and cut into bite-sized pieces
1 medium onion, finely sliced
3 garlic cloves, minced
2 green chilies, sliced
1 sprig of curry leaves
1 small pandan leaf (rampe), cut into small pieces
1 cup thick coconut milk
1 ½ cups thin coconut milk or water
2 tablespoons coconut oil
Spices:
1 teaspoon turmeric powder
1 tablespoon roasted curry powder
1 teaspoon chili powder (adjust to taste)
½ teaspoon black pepper powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 small piece of cinnamon
Salt to taste
Optional Ingredients:
½ teaspoon sugar (to balance flavors)
1 teaspoon tamarind pulp or a few drops of lime juice
Instructions
Step 1: Prepare the Jackfruit
- Clean the jackfruit and cut it into bite-sized chunks, removing any tough skin but keeping the soft flesh and seeds.
- Rinse well and boil in lightly salted water for 5–10 minutes until slightly tender. Drain and set aside.
Step 2: Temper the Spices
- Heat coconut oil in a pot over medium heat.
- Add mustard seeds and wait for them to pop. Then, toss in the cumin seeds, cinnamon, curry leaves, pandan leaf, and green chilies. Sauté for a few seconds until fragrant.
- Add the onions and garlic, cooking until they turn golden brown and release their aroma.
Step 3: Cook the Curry
Pour in the thin coconut milk or water. Cover the pot and let it simmer for 10–15 minutes, allowing the jackfruit to soak up the spices.
Stir in the turmeric, chili powder, black pepper, and roasted curry powder. Let the spices bloom for a few seconds.
Add the boiled jackfruit pieces and mix well so they absorb all the flavors.
Sri Lanka is famous for its vibrant and flavorful cuisine, packed with aromatic spices and fresh ingredients. Kos Maluwa, or jackfruit curry, is one of the island’s most cherished plant-based dishes. Young jackfruit has a hearty, meaty texture, making it a fantastic alternative to meat-based curries. It absorbs the flavors of rich Sri Lankan spices beautifully, resulting in a creamy, comforting, and satisfying dish. Let’s dive into this delicious recipe!
Ingredients
Main Ingredients:
500g young jackfruit (kos), cleaned and cut into bite-sized pieces
1 medium onion, finely sliced
3 garlic cloves, minced
2 green chilies, sliced
1 sprig of curry leaves
1 small pandan leaf (rampe), cut into small pieces
1 cup thick coconut milk
1 ½ cups thin coconut milk or water
2 tablespoons coconut oil
Spices:
1 teaspoon turmeric powder
1 tablespoon roasted curry powder
1 teaspoon chili powder (adjust to taste)
½ teaspoon black pepper powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 small piece of cinnamon
Salt to taste
Optional Ingredients:
½ teaspoon sugar (to balance flavors)
1 teaspoon tamarind pulp or a few drops of lime juice
Instructions
Step 1: Prepare the Jackfruit
- Clean the jackfruit and cut it into bite-sized chunks, removing any tough skin but keeping the soft flesh and seeds.
- Rinse well and boil in lightly salted water for 5–10 minutes until slightly tender. Drain and set aside.
Step 2: Temper the Spices
- Heat coconut oil in a pot over medium heat.
- Add mustard seeds and wait for them to pop. Then, toss in the cumin seeds, cinnamon, curry leaves, pandan leaf, and green chilies. Sauté for a few seconds until fragrant.
- Add the onions and garlic, cooking until they turn golden brown and release their aroma.
Step 3: Cook the Curry
- Stir in the turmeric, chili powder, black pepper, and roasted curry powder. Let the spices bloom for a few seconds.
- Add the boiled jackfruit pieces and mix well so they absorb all the flavors.
- Pour in the thin coconut milk or water. Cover the pot and let it simmer for 10–15 minutes, allowing the jackfruit to soak up the spices.