Lodeh - Javanese Jackfruit Curry
LODEH (Javanese Jackfruit Curry)
I am so glad to have found some unripened Jackfruit in Dubai so I can prepare this flavoursome and aromatic curry. I grew up in Java and this dish is a firm favourite.
Lodeh is a traditional Javanese (Indonesian) dish which uses unripened Jackfruit as the main ingredient. When the fruit is unripe it is quite firm and will hold its form during cooking. (So it makes a great substitute for meat in curries and stews). The unripened jackfruit flavour is mild and savoury with a crunchy texture – nothing like ripened jackfruit which is sweet and soft. The smaller sized fruit are usually the unripened ones.
Note: The word “small” is relative here as jackfruit is actually the largest tree bourne fruit in the world. I term a small jackfruit as anything smaller than a pineapple. Large jackfruit can grow up to 3 feet in length and weigh over 30 kilos !
With Lodeh, the jackfruit is cooked in a coconut based spice mix (bumbu) which includes galangal, turmeric, candle nuts, salam leaves, palm sugar, shallots and garlic. Oh – and a touch of chilli for good measure !
If you ever come across unripened Jackfruit – make sure you try cooking this delicious recipe.
Just. Yum !
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INGREDIENTS serve for 6
500 g Unripened Jackfruit.
250 g string beans, cut into 4 cm lengths
3 big red chilies, seeded and chopped
1 birds eye chili
5 shallots, chopped
3 cloves of garlic,
2 candlenuts, chopped
6 cm turmeric, peeled & chopped
1 tomato, chopped
3 salam leaves
5 cm galangal, chopped and bruised
1 tsp palm sugar
1 tbsp Coconut oil
1 cup coconut milk
250 ml water
½ cup coconut cream
Salt to taste
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METHOD
Cut the jackfruit into half. Lay it flat and remove the ends. Cut the skin off the jackfruit (Cutting off the skin about ½ cm thick is best). Then cut the jackfruit in half again lengthways. Turn over and remove the inner core of the fruit and discard it. Then cut the jackfruit into cubes about 1 cm by 1cm.
In a large saucepan, boil some water and add pinch of salt. Then add the jackfruit. Cover the saucepan. Bring back to the boil then turn the heat down and simmer for 20 minutes. Once cooked, strain and rinse the jackfruit. Put aside.
To make the spice mixture (bumbu): In a blender, place the large chili, shallots, garlic, the birds eye chili, candlenuts, turmeric and a splash of water. Blend until smooth.
Add the coconut oil into a medium sauce pan or wok over a medium heat. Then add the spice mixture (bumbu) and also the salam leaves, galangal, a pinch of salt and the palm sugar. Stir and and simmer on a low heat for about 10 minutes until the bumbu thickens.
Add the coconut milk and water - then stir through. Add the jackfruit and tomato and put the lid on. Let the curry simmer on a low heat for 15 minutes. Add the string beans and continue to cook for another 10 minutes. Then add the coconut cream and let it warm through for 2-3 minutes.
Remove from the heat. The curry can be served immediately or set aside to rest overnight for the flavors to fully blend (recommended !). Lodeh can be frozen for up to 6 months and still retains its aromatic qualities and delicious flavour.
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NUTRITION (per serving)
Calories: 180
Fat: 8.5 g
Carbs: 28.4 g
Protein: 3.6 g