AI-generated image
Kos ata curry
Jackfruit seed curry
කොස් ඇට කරිය (kos ata curry): jackfruit seeds in a roasted curry powder and coconut milk gravy
During the jackfruit season, roughly April to July, Sri Lankan households save every seed, and kos ata curry is how they become a hearty weekday dish served with rice and greens. The seeds are boiled tender, peeled of their papery skin, then simmered in a dark roasted curry powder and coconut milk gravy until they taste like chestnuts in a spicy sauce. Serve with red rice and a sambol. The usual mistake is undercooking the seeds; they must be boiled until a fork goes in easily, or they stay hard and are hard to digest. A pressure cooker saves time: boil the seeds for 10 minutes on high. Chef's tip: crack each seed lightly with the flat of a knife before simmering so it soaks up the gravy.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 12 ½ oz jackfruit seeds
- 1 tsp salt
- 1 tbsp coconut oil
- 1 red onionsliced
- 3 cloves garlicchopped
- 1 tsp fresh gingergrated
- 1 sprig curry leaves
- 1 green chillislit
- 1 ½ tbsp Sri Lankan roasted curry powder
- ½ tsp chilli powder
- ¼ tsp ground turmeric
- 1 tomatochopped
- 1 ¼ cups coconut milk
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Boil 12 ½ oz jackfruit seeds in plenty of water with half the ½ tsp salt for 20 minutes, until a fork pierces them easily. Drain, cool for a few minutes, then peel off the white outer skin and crack each seed lightly.
25 minStep 2: Heat 1 tbsp coconut oil in the same pot over a medium heat. Fry 1 red onion, 3 cloves garlic, 1 tsp fresh ginger, 1 sprig curry leaves and 1 green chilli for 4 minutes until golden.
4 minStep 3: Stir in 1 ½ tbsp Sri Lankan roasted curry powder, ½ tsp chilli powder and ¼ tsp ground turmeric for 30 seconds, then add 1 tomato and cook for 2 minutes until soft.
3 minStep 4: Add the seeds, 1 ¼ cups coconut milk and the rest of the ½ tsp salt. Simmer uncovered for 8 minutes until the gravy is thick and clings to the seeds.
8 minStep 5: Serve warm with rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 9 g
- Carbs
- 40 g
- Fat
- 16 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kos ata curry take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Sayur lodehVegetables in coconut milk
Sayur lodeh is everyday cooking in Central Java, made in big pots in Solo and Semarang kitchens and ladled over rice, with lontong rice cakes at Lebaran, or alongside opor and sambal goreng on festive tables. It's soupy rather than thick: a fragrant broth of coconut milk, galangal, lemongrass and lime leaf that carries chunks of aubergine, long beans, chayote and sweetcorn, plus tempeh and tofu to make it a meal. The flavour is mellow and slightly sweet, so the heat comes from sambal on the side. Chef's tip: keep the pot at a gentle simmer once the coconut milk goes in and stir now and then — a rolling boil splits the coconut milk into oily curds.
Indonesian
Chana masala
A North Indian staple that comes together from the store cupboard. Toasted cumin, slow-softened onion and a good spoonful of garam masala give tinned chickpeas real depth. Serve with rice, naan or a stack of warm rotis.
Indian
Bagara bainganBaby aubergines in peanut sesame sauce
Bagara baingan is a Hyderabadi wedding dish of small aubergines cooked whole in a dark, tangy gravy of roasted peanuts, sesame, dried coconut and tamarind. Unlike a Gujarati stuffed brinjal, the aubergines here are only quartered at the base and fried until silky, then left to soak up a thin-but-rich sauce that is finished with a tempering, the 'baghar' that gives the dish its name. It's sour, nutty and gently spiced, and is served with biryani, bagara rice or plain rice. Chef's tip: choose small, glossy purple aubergines that feel heavy for their size; soft, light ones are full of seeds and turn mushy before the gravy has a chance to cling.