Regional Jackfruit Curries Home Chefs Must Replicate At Home

Summer is the season of jackfruit, an underrated and underexplored ingredient. People either love it or hate it; there is nothing in between. As soon as kathal hits the market, home chefs flock around the vendor to get their hands on the best piece so that they can prepare delicacies at home.

It is considered an amazing substitute for meat, especially for meat lovers trying to eat more plant-based ingredients. Its chewy and firm texture makes it a popular choice to prepare savoury dishes. Rich in fibre, carbohydrates, and a few essential nutrients, kathal often replaces meat in dishes like nihari, biryani, and kebab at many high-end restaurants for people to enjoy the fruit at its full potential. Check out some regional jackfruit curries that celebrate it in all its glory.

Tamil Nadu-Special Kathal Masala

Kathal masala is a sumptuous preparation in Tamil Nadu where raw pieces of fruit are cooked in the gravy of tomato, onion, ginger, and garlic. The sourness from tomatoes, sweetness from onion, and earthy notes from ginger and garlic make this curry a perfect companion to steamed rice and Malabar parotta. 

Also Read: Jackfruit Leaves; Do You Know Its Benefits?

Gujarati Kathal Nu Shaak

In Gujarat, much like many other delicacies, the jackfruit curry is a melange of sweet, spicy, and sour flavours. For tanginess, lemon or tamarind paste is added, while sweetness is given a boost with jaggery. A few local spices, red chilli powder, and cumin seeds balance all the notes, making this curry finger-licking good.

Delhi-Style Kathal Ki Sabzi

In the capital of India, people savour this fruit by cooking it in a tomato and curd-based gravy. North Indian spices like coriander powder, red chilli powder, turmeric powder, and amchur powder strike the perfect cord with taste buds. In some households, the gravy also includes onion and garlic for sweetness and earthiness. It is often paired with naan or fulkas.

Goan Fanasachi Bhaji

In Goa, jackfruit is celebrated by preparing fanasachi bhaji. It comprises the jackfruit pieces cooked in a blend of coconut milk, red chillies, tamarind paste, and some local spices. This is not a wet curry, but a kind of ‘sookhi sabzi’ that you can enjoy on the side of dal rice or gravy rice. Often garnished with coconut slivers and fresh coriander leaves, it is a must-try for every home chef.

Kerala’s Chakka Curry

This is a mildly spiced curry prepared across Kerala when jackfruit floods the farmers’ market across the state. Raw pieces of the fruit are cooked in the gravy with coconut milk as the base. Spices like turmeric and red chilli powder not only infuse the jackfruit with different notes but also impart a yellow-orange hue to the gravy. This creamy delight is best enjoyed with steamed rice and parotta.

Bengali Enchorer Dalna

Enchorer dalna is a Bengali jackfruit curry that has potato in it. Calling it flavourful is an understatement as it boasts a creamy base prepared with garlic, ginger, onion, and aromatic spices. Coconut milk is added to boost creaminess and make this curry more nutritious. Large chunks of potatoes and jackfruit are cooked in the spiced blend and enjoyed with rice.