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Curry Jackfruit Run Down
A meat free twist of the infamous Jamaican mackerel run down dish
Course Main Entree
Cuisine Jamaican
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4
Calories 289kcal
- 2 cans jackfruit drained and rinsed
- 1 tablespoon curry powder see post for recipe link
- 1 medium onion chopped
- 2 scallion chopped
- 4 garlic cloves minced
- 2 teaspoon fresh ginger grated
- 6 pimento berries or ½ teaspoon ground allspice
- 4 sprigs thyme or ½ teaspoon dried
- 1 can full fat coconut milk
- 1 tsp all purpose seasoning see post for recipe link
- 1 teaspoon black pepper
- 2 medium tomatoes chopped
- additional pink salt/black pepper/all purpose seasoning to taste
- 2 tablespoon olive oil or coconut oil
- scotch bonnet (small amount for spice) optional
Remove the core from the chunks of jackfruit and shred it, it should pull apart with ease using a fork or fingers and set aside.
Heat the oil in a dutch pot/oven/casserole dish on medium heat.
Saute the onion, scallion, garlic and ginger until soft and translucent.
Add the curry and proceed to cook the curry powder with the onions etc.. for 2 minutes.
Fold in the tomatoes then add the other seasoning - pimento, all purpose seasoning, thyme, black pepper, scotch bonnet (if using).
Pour in the coconut milk and bring to a rolling boil and add ½ teaspoon more of curry powder for an extra kick.
Reduce the heat to medium-low and simmer for 15-20 minutes until the milk thickens slightly.
Fold in the jackfruit then leave to simmer further for another 10-15 minutes.
Do a taste test and add pink salt and any additional all purpose seasoning/black pepper to taste and serve.
- Make sure the jackfruit you are using is "green" "young" you don't want the sweet stuff which is used for desserts.
- Jackfruit comes in its own water make sure to thoroughly rinse off your jackfruit or better still leave it to soak for a while if possible.
- To shred the jackfruit you need to cut the core and discard (the thickish triangle part) then pull apart the stringy bits.
- I used my own homemade curry powder and all purpose seasoning which I will leave the link to.
- If you cannot get hold of pimento berries use ground allspice instead
- Fresh thyme is more fragrant but dried works too
- If you don't care for heat/spiciness omit the scotch bonnet pepper or use a chilli/habarnero instead if you can't source scotch bonnet.
- Make sure the coconut milk is full fat or else the milk will not thicken up
Calories: 289kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 19g | Sodium: 19mg | Potassium: 447mg | Fiber: 3g | Sugar: 3g | Vitamin A: 596IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 5mg