Step 1

In a medium sized saucepan, heat the coconut oil over medium heat.

Step 2

When the oil is heated, add the onion, and saute until softened.

Step 3

Add the garlic and ginger, and saute for a few minutes, but make sure not to let them burn. If you’re using whole garlic cloves, these will soften during the cooking process too.

Step 4

Add the curry leaves and pandan leaves, and let them fry in the oil for just a few seconds.

Step 5

Add the curry powder, cayenne pepper, turmeric, black pepper, and cinnamon stick, and saute the mixture for about 1 - 2 minutes to mix. The spices should be very fragrant, but again, make sure not to let them burn. Adjust the stove heat accordingly.

Step 6

Next, add the tamarind, salt, sugar, young jackfruit, and coconut pieces (optional), and mix to coat the jackfruit in the spice mix.

Step 7

Add the water and coconut milk, and stir to mix. Increase the heat to medium high and bring the curry to a boil.

Step 8

Lower the heat to medium low to low, and let the curry gently simmer (with the lid slightly off) for about 1 - 1 ½ hours. If too much liquid is evaporating while cooking, add some water as needed.

Step 9

The jackfruit pieces should be nice and soft (check by pricking the “nose” of a jackfruit piece to see how easily it can be pierced with a knife/fork or skewer). Taste and season with salt to taste.

Step 10

After the curry has simmered and the jackfruit is soft, you can cook the curry uncovered for a few more minutes IF you prefer a thicker curry gravy. If the gravy is too thick for your liking however, add a little water. Always season to taste.

Step 11

Serve the curry warm. But as with any curry, they do taste even better the following day!