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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Carri Jacques
(Jackfruit Curry) Share 
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  1. 1/2 kg pork
  2. 1 kg green jack fruit unpeeled
    (or 425 grams canned jackfruit)
  3. 1 medium onion finely chopped
  4. 1 teaspoon freshly crushed garlic
  5. 1 teaspoon freshly crushed ginger
  6. 1 tablespoon chopped thyme leaves
  7. 2 tablespoons chopped coriander leaves
  8. 3-5 cari poulet leaves
    (alternatively use kaffir lime or bay leaves)
  9. 3 tablespoons vegetable oil
  10. 250 grams canned finely crushed tomatoes
  11. 4 tablespoons curry powder
  12. salt to taste
jack fruit curry



  1. Cut pork into 3 cm (1 inch cubes).
  2. Oil both sides of the blade of a large and sharp kitchen knife.
  3. Cut the green jack fruit into quarters. Cut the quarters into halves. Peel the jack fruit pieces and cut into 2.5 cm cubes (1 inch cubes). Drop into a bowl of cold water to prevent the jack fruit pieces from browning.
  4. Heat 3 tablespoons of oil to simmering point. Put in the pork pieces. Cook and stir at intervals until the pork pieces are cooked to a golden brown colour.
  5. Add the crushed garlic and ginger, chopped thyme leaves, chopped onions and 250 grams canned finely crushed tomatoes.
  6. Mix well and simmer until the tomatoes are cooked and the sauce is well blended with the pork pieces.
  7. Do not overcook and add a little hot water if necessary to prevent burning.
  8. Add the jack fruit pieces. Mix well and add the curry powder, 1 tablespoon chopped coriander leaves, carri poulet leaves and 1 cup hot water. Mix well, cover and simmer until jack fruit pieces are cooked and tender. You may need to add some more hot water and simmer again if the jack fruit is not cooked and tender, or if you wish to adjust the sauce consistency.
  9. Taste sauce and if necessary add salt to taste. Be careful not to crush the jack fruit pieces.
  10. Transfer to a serving dish and sprinkle with the remainder of the chopped coriander leaves.
  11. Serve hot with rice and tomato / chilli chutney.
  12. Enjoy and appreciate Grandma's cooking
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.