Kari Nangka
Makan Tengah Hari • Malaysia
How to Make Jackfruit Curry (Traditional & Healthy Version)
Jackfruit Curry, known locally as 'Kari Nangka', is a cherished vegetarian dish in Malaysia, especially among South Indian Malaysian communities. Infused with earthy spices, creamy santan (coconut milk), and tender young jackfruit, this curry delivers a comforting, aromatic experience that reflects Malaysia’s multicultural culinary heritage. The subtle sweetness of nangka blends beautifully with the robust flavors of fresh turmeric, lemongrass, and curry leaves, creating a dish that's both hearty and health-conscious. In Malaysia, Jackfruit Curry is a staple for vegetarian lunches, often served alongside steamed rice or chapati. The use of local ingredients like daun pandan (pandan leaves), serai (lemongrass), and freshly ground spices makes it uniquely Malaysian, while its mild heat and velvety texture appeal to all palates. This dish is a perfect example of how Malaysian cuisine harmonizes Indian techniques with indigenous flavors, making it a must-try for anyone looking to explore healthy, plant-based Malaysian recipes. Enjoying Kari Nangka is not only a flavorful journey but also a celebration of Malaysia's rich cultural tapestry.
Bahan-bahan(untuk 1 medium bowl (approx. 300g))
- 300g Young jackfruit (nangka muda) (cut into bite-sized pieces)
- 1 medium Red onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 inch Ginger (grated)
- 1 stalk Lemongrass (serai) (bruised)
- 10 leaves Curry leaves (daun kari)
- 1 tsp Chili powder
- 1/2 tsp Turmeric powder
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 1 strip Pandan leaf (daun pandan) (tied into a knot) - pilihan
- 200ml Santan (coconut milk) (light or diluted for fewer calories)
- 1 medium Tomato (chopped)
- to taste Salt
- 1 tbsp Cooking oil (preferably canola or sunflower)
Arahan
- 1
Heat oil in a non-stick pot over medium flame. Add chopped onions, and sauté until translucent.
3 minutes
Use minimal oil to keep the dish light and healthy.
- 2
Add garlic, ginger, bruised lemongrass, and curry leaves. Sauté until aromatic.
2 minutes
Bruising lemongrass releases its essential oils for more flavor.
- 3
Stir in chili powder, turmeric, coriander, and cumin powder. Fry the spices gently until fragrant.
2 minutes
Frying spices in oil enhances their depth of flavor.
- 4
Add chopped tomato and cook until softened, forming a thick paste.
3 minutes
This helps create a rich curry base without extra fat.
Kenapa hidangan ini sihat
This Jackfruit Curry is a smart choice for health-conscious eaters as it centers on plant-based ingredients, healthy fats from santan, and minimal oil. High fiber content aids digestion and helps regulate blood sugar, while the use of fresh herbs and spices boosts metabolism and immune health. Unlike heavy curries, this version is light yet filling, making it perfect for balanced lunches.
Jackfruit Curry is rich in dietary fiber, vitamins A and C, and essential minerals like potassium and magnesium. Using young jackfruit keeps the dish low in fat and calories, making it ideal for weight management. The addition of santan provides healthy fats, while spices like turmeric and ginger offer anti-inflammatory properties. This curry is naturally cholesterol-free, gluten-free, and can be adapted for vegan and diabetic diets.
Petua
- 💡Tip 1: Use only young jackfruit for a meaty texture without excessive sweetness.
- 💡Tip 2: Adjust the thickness of santan to your calorie goals without losing creaminess.
- 💡Tip 3: For extra aroma, toast curry leaves in oil before adding other ingredients.
Penyimpanan & hidangan
Store leftover Jackfruit Curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of water if needed to restore consistency.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 180.0 kcal |
