Mature Jack fruit (Kiri Kos) Curry

Rehydrate by immersing in warm water (Approximately 40 centigrade) for 30 minutes. Drain and put in to a cooking pan. Dissolve ½ a teaspoon of Salt in 1 cup (250 ml) of water and add to the pan. Cover and Cook on low heat until Jackfruit pieces are soft and fluffy (about 10 minutes). Try not to open the cover as much as possible. Once the Jackfruits pieces are cooked add

1 teaspoon of Essence of Ceylon Un-Roasted curry powder
½ a teaspoon of Turmeric powder
½ a teaspoon of red Chilli powder
½ a teaspoon of Fenugreek seeds
½ a teaspoon of Cumin seeds
1 teaspoon of Black pepper corn
1 medium sized Onion sliced
2 green Chillies sliced
6 Curry leaves
2 Piece of Pandan leaves
2 inch piece of Cinnamon stick
1 ½ cup of water mixed with 4 table spoon of Coconut milk
Salt to taste

Mixed together, cover and cook on medium heat for further 10 minutes. Stir occasionally. For extra taste: In a separate pan heat 2 table spoons of Coconut / vegetable oil and then add

1 teaspoon of Mustard seeds and when seeds splatter add
2 red dry chillies broken in to two
1 small onion – sliced
2 Garlic cloves – sliced
6 Curry leaves
2 pieces of Pandan leaves

Cover and cook on medium heat until onions are golden brown. Then add to the Jackfruit curry, mix well, cover and leave for few minutes. Serve hot with cooked rice.