115 calories (per 100g) • 370g, serves 2-3 • 0 Preservatives • High Fibre
Meaty raw jackfruit shreds in an impossibly sophisticated Bengali style Malaikari. A recipe inherited from the Malay traders of yore, this golden hued coconut-milk based curry is ultra-dreamy, ultra-creamy and 100% vegan. Sounds good? Tastes even better.
Pairs best with steaming hot rice and a wedge of lime on a slow Saturday afternoon.
- Naturally fat free
- Naturally meaty yet 100% plant based
- Low in Calories (52 kcal/100g)
- High Fiber
Raw jackfruit + gravyy paste. Check images above for more details on ingredients and nutritional info.
Combine the the gravy paste with the required amount of water and then add the tender jackfruit and turn the heat to a medium flame while stirring the mix.
Simmer for 4-5 minutes till the curry looks done. You will know.
Use the end product as a curry, a stir fry, or in burgers. The possibilities are endless!
Q: How long is the shelf life?
A: The shelf life of the raw jackfruit is up to 1 year from the date of manufacturing
Q: Does it require refrigeration?
A: No, it does not require refrigeration if unopened. Once opened, it needs to be stored in the fridge.
Q: Do we add preservatives to the jackfruit to get this long shelf life?
A: No, we don't use any preservatives or anything artificial. We get this long a shelf life from the packaging process we use for our jackfruit i.e retorting.
I first tried the vindaloo jack and really enjoyed it -- and then the better. team suggested I try the malaikari and it's now my favourite from the jack variants. The paste is creamy and flavourful and just hits the spot. It's great as a one-bowl meal with rice or noodles. And the best part is that it's pantry-friendly and comes together in a matter of minutes.
It really is easy to make. Less than 10 mins including cutting the packets, heating the pan, etc.
For some reason I did find this Malaikari one more "meaty" than the Malabari one I had before this.
It goes really well with the ID Malabar Parotta