Nanka Jackfruit Curry

Nanka Jackfruit Curry is an easy, vegan, soy-free, gluten-free, grain-free, and nut-free Indian curry that features simple spices delivering amazing flavor. Known as 'Nanka' in Malaysia, Indonesia, Brunei, and Singapore, the jackfruit (Artocarpus heterophyllus) from the Moraceae family is an enormous, edible, tree-borne tropical fruit believed to be indigenous to the Western Ghats of India.

Tasting this fruit is a unique experience, especially if you have the opportunity to enjoy it in Southeast Asia (Myanmar, Indonesia, Laos, Malaysia, Thailand, Vietnam) or in South America (Brazil, Ecuador, Colombia, Venezuela, Guyana). A half-ripe, greenish-yellow jackfruit makes an excellent shredded meat substitute with its chewy, threadlike texture reminiscent of soft, fall-off-the-bone meat. In some Asian cuisines, Nanka serves as a healthy extender for burgers and sausages, as it assimilates beautifully with flavors. If fresh jackfruit is unavailable, canned varieties can be found in many Asian shops worldwide.

How To Eat Jackfruit Seeds?

These nutty seeds can be boiled, roasted, or ground into flour. When boiled, they achieve a consistency and taste that compares favorably with potatoes, along with enhanced nutritional benefits. The food industry often uses jackfruit seed flour as a binding agent, and the seeds are popular in several Indian delicacies and desserts. These seeds offer remarkable health-promoting effects and present excellent valorization opportunities in value-added products.

The next time you're making an Indian curry, try this recipe. With its vibrant sauce bursting with flavor, fragrant spices, creamy coconut milk, and meat-like jackfruit texture, this dish will delight all your senses.