Posted on February 26, 2019 by Kate Halsall

I’m not sure whether I should call this Sri Lankan Jackfruit or a Curried Jackfruit to be honest. I’ve never had proper Sri Lankan food but I’ve used a Sri Lankan spice mix so I’m going with that! I’m still experimenting with Jackfruit, and the truth be told, I haven’t moved on much since my last Jackfruit recipe! But this one is very filling and certainly got my taste buds tingling.


  • 250g Jackfruit (1 tin drained)
  • 1 Red Pepper (it can be any colour really)
  • Fresh Green Chilli – add as much or as little as you like!
  • 40g Creamed Coconut (dissolved in 250ml boiling water)
  • 1 Onion
  • 1tbsp Sri Lankan Spice Mix
  • Fresh Ginger
  • Fresh Coriander
  • Oil for cooking


  1. Prepare all the vegetables right at the start. Dice the onion, chilli and pepper, grate the ginger and roughly chop the coriander (keep the stalks!). Drain and rinse the Jackfruit.
  2. Heat 1tsp of oil and cook the onion on medium heat. Add the spice mix, fresh ginger and coriander stalks (I learnt this trick from Mindful Chef). Cook for minute.
  3. Add the red pepper, Jackfruit, creamed coconut and coriander leaves. Place a lid on the pan and simmer for 10 minutes. Remove the lid and simmer for further 5 minutes.
  4. Serve in a bowl with the chilli sprinkled on top.

You can add desiccated coconut if you want to make this more “coconutty” (if that’s a word!). I’ve also seen a similar recipe which contains tamarind paste too. I ate the Jackfruit by itself, but as there is a sauce, you could serve it with rice.  I also ate mine so quickly that I forgot to take a picture! So in this instance the picture is from Pixabay.