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Jackfruit and Prawns curry


An authentic Bengali home made dish. Adding prawns adds flavour to the Jackfruit curry. Best had with Chapattis or as a side dish with dal. Vegetarians can omit the prawns and use green peas instead.

Ingredients non vegetarian 2 servings

    • 1 small Jackfruit, 
    • 250 gms. prawns, cleaned and deveined
    • 1 med. potato, cubed 
    • 1 tsp. ginger-garlic paste
    • 1 tsp. tomato paste
    • 1 tbsp. coriander-cummin powder
    • 1/2 tsp. turmeric powder
    • 1" stick cinnamon
    • 3 cardamoms
    • 4 cloves
    • 1 bay leaf
    • salt to taste
    • 1/2 tsp. sugar
    • 3 tbsp. mustard oil
    • 2 green chillies, slit
    • 1 tsp. ghee
    • 1 tbsp. coriander leaves, chopped


    1. Remove the skin of the Jackfruit, cut into cubes and boil for 2-3 whistles in a pressure cooker. Keep aside.
    2. Mix together the ginger-garlic paste, tomato paste, turmeric powder, coriander-cummin powder and sugar with 1/4 cup water. Keep aside.
    3. Heat oil in a pan and fry the chopped potatoes till light brown. Remove and keep aside.
    4. Temper the same oil with the bay leaf, cinnamon, cardamom and cloves. Add the prawns and fry till they change colour. Add the paste and saute till it leaves the sides of the pan.
    5. Add the fried potato, the boiled jackfruit. salt, green chillies and 1 cup water. Cover and cook till the potato is cooked and the gravy becomes slightly thick.
    6. When done add the ghee and serve, garnished with coriander leaves.