Noosa Life and Style - - FOOD -

THE team at Fresh Nat­u­ral Asian have kindly shared their recipe for Shelly’s Jackfruit Curry.


1kg fish (mack­erel)

2.5 cups green jackfruit (cut 2.5cm cubed) or canned ½ golden onion or red onion chopped finely

5 gar­lic cloves, diced finely

4 co­rian­der root

2 bird’s eye chilli

1 tsp chilli pow­der

4 slices fresh turmeric

3 slices fresh gin­ger

4 seeds black pep­per

1 tsp shrimp paste

6 tbsp fish sauce

6 bay or curry leaves

500ml co­conut cream

4 kaf­fir lime leaves 2 tbsp palm sugar

10 cherry toma­toes

4 tbsp veg­etable or olive oil

Gar­nish with co­rian­der and basil leaves



1. Grind or process in­gre­di­ents 3 to 11 to a smooth paste

2. Heat oil to medium heat, add all ground in­gre­di­ents to pan and stir for 3 min­utes

3. Add fish and jackfruit, stir for 3 min­utes then add 200ml of co­conut cream and sim­mer for 5 min­utes.

4. Add toma­toes, kaf­fir lime leaves, bay/curry leaves and 200ml co­conut cream then fish sauce and palm sugar to taste.

5. When cooked serve in bowl and add 100ml co­conut cream on top.

6. Gar­nish with co­rian­der and basil leaves and serve with rice.

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