Vegan Raw Jackfruit Moilee: A Flavoursome Kerala-Style Curry
Image Credit: Cooking From Heart/YouTube

A prawn moilee or a fish moilee is probably something we’ve all had the joy of eating and are aware of how it is the perfect curry to eat while you want something light and delicious. Kerala is known for its innumerable variations on the coconut milk stew, which also makes it food that is vegan-friendly. Jackfruit and jackfruit seeds are widely used in Malayali cooking during the summer season so it was fitting to put a vegan spin on a popular curry which is usually found to be flavoured and cooked with freshwater fish or prawns.

The meaty-like texture of the jackfruit absorbs all the coconut-curry leaf-onion flavour and also contributes a delicious tropical aroma to the rather mild curry. This vegan variation can also be made with tofu, cauliflower or any other vegetable you might want to experiment with. Ideally eaten with appams or a freshly baked loaf of white bread, the stew is perfect for a quick lunch or dinner to prepare on a hectic work day during the week.


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  • 250 grams raw jackfruit
  • 1 onion, sliced thinly
  • 1 tablespoon minced ginger
  • 5 garlic cloves
  • 2 green chillies, slit lengthwise
  • 1 cup coconut milk
  • 7-8 curry leaves
  • 1 tomato, quartered
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 tablespoon vinegar
  • 3 tablespoon coconut oil
  • 2 tablespoons freshly chopped coriander
  • Salt and pepper, to taste


Image Credits: A Saucy Kitchen

  • Wash and pressure cook the raw jackfruit for 4-5 whistles and allow it to cool slightly. Discard the seeds and save the pulp for further use.
  • Add the garlic cloves and red chilli to a mortar and pestle to make a smooth paste and add in the vinegar before combining.
  • Heat coconut oil in a pan and saute the sliced onion and curry leaves until aromatic and translucent. Follow it up by adding the reserved chilli-garlic paste, green chillies and ginger.
  • Toss everything around in the pan so that it is coated in the aromatic oil and cooks until it loses its raw smell. Add the tomatoes at this stage along with half a cup of water, cover the pan with a lid and simmer for 4-5 minutes.
  • Add the cooked jackfruit and season the curry with enough salt and pepper. Cook for a couple of minutes before pouring in the coconut milk. Simmer the mixture on a low flame for 5 minutes and get the pan off the heat.
  • Check for seasoning and adjust, if necessary and garnish with lots of chopped coriander. Serve warm with rice, appams, bread or any carb of your choice.