Traditional Balinese Jackfruit Curry – “Little gift from Lombok”
Traditional BalineseJackfruit Curry – “Little gift from Lombok”:
The days are getting darker and the weather is typical for the Netherlands: cold, windy, rainy. This is the moment when I think back to those days in Lombok. It feels like yesterday and I cant believe that the time runs so fast.
So what do I do when I feel like traveling again ? – I bring the foreign country to my table.
This recipe is something really special & as a former chef I really enjoyed the challenge that came with creating this dish. I got the recipe from the mother of B, the kindest, modest men which i can proudly count to one of my friends now. His mom served us this dish when we came for a visit at his place and I instantly asked her for this recipe. On Lombok she is known as the best chef on the island.
I was amazed by the intensity of the flavor, the abundance of spices, the taste of the jackfruit and this strange nut, which I later found out was called “candlenut”. So, the whole challenge began with finding all the different ingredients which I needed for this dish. I found that you just have to ask the staff of an Asian store & they will show you everything they need. You just have to be kind and creative in the way you describe the ingredients you are looking for if you don’t know the name.
This is the kind of recipe I love the most, full of challenges, new lessons and a good memory that comes with it.
How you do it:
Traditional Balinesian Jackfruit Curry
- Start with heating a tablespoon of coconut oil in a pan.
- Cut the onions into thin cubes and glaze them on medium heat. Add the minced ginger, turmeric, herbs, and spices and let them heat up with the onions.
- Cut the Pepper into stripes and add them to the pan.
- Add the Coconut milk and stir, until it has combined everything
- Rinse the jackfruit and add them to the vegetables, as well as the chickpeas.
- Add some salt and chili flakes as you like it.
- Take a pan and start roasting the candlenuts for the decoration. After that, you can use the heat of the pan to glaze the pineapple from the pineapple bowl with some coconut oil and a little agave syrup.
- Cook rice on the side & serf in the pineapple bowls.
Enjoy and dont be modest with the spices and the chili flakes. That is where the magic happens !
I hope you liked my little gift from Lombok for you;)
- Pineapples for the bowls 2
- Jackfruit 1 Can (around 400g)
- Chickpeas 1 Can
- Red Bell pepper 1
- Coconut milk 1 Can
- Red onions 1
- Candle nuts 1 handfull
- Fresh turmeric 1 tbsp
- Curry 2 tbsp
- Ginger 1 tbsp