Jackfruit ghee roast is an interesting take on the authentic Mangalorean Chicken ghee roast or Kundapur chicken. Ghee roast is a classic Mangalore style Indian curry made with Ghee, whole spices, tamarind, and traditionally chicken is used. Back then when I was eating meat, I and husband tried this succulent prawn ghee roast at one of our friends home, and we just fell in love with it instantly. Over time I quit eating meat and was craving for the same prawn ghee roast. And that’s how this dish is born, using jackfruit to mimic meat texture. It sure did satisfy my cravings for the fiery red curry with silky gravy and delicious flavors.
What is Ghee Roast?
The Ghee Roast is a Mangalorean specialty, also known as Kundapur Chicken. It’s a spicy, slightly tangy, rich chicken/prawn roast coated in a silky fiery red gravy, cooked in rich ghee. Ghee is the star of this dish which gives its characteristic rich taste. And this rich delicacy is traditionally served with rice or neer dose.
Although every regional cuisine has its spice blend and within the region, it may again vary with family or community. When it comes to cooking some classic, iconic regional dishes, it is important to follow the traditional methods especially when it comes to spice blends. Because that’s where the flavors and the unique characteristics come from and make it distinct.
What I did in this dish, keeping the traditional flavors intact I’ve just made a vegetarian version of it. And I have used Jackfruit here, which acts as a great meat replacement, the texture of cooked tender jackfruit mimics the mutton. Tender jackfruit is like a flavor sponge, it adapts and soaks the flavors you add to it. And oh boyyy!! it was amazing kitchen experimentation I say. I’ll be making this pretty often now.
Here I have made a slightly thick gravy since I was serving it with roti, but tastes great with rice too.
The taste of the roast to a large extent depends on the type of chilies used. For best results, use byadagi chilies to yield that authentic flavor of traditional ghee roast. And using this same recipe you can also make an appetizer like Paneer or mushroom ghee roast.
What all variations can I make with this recipe?
If you like eating meat, you can use prawns, chicken, and mutton here instead of Tender jackfruit. And in case if you’re using meat, then make sure to marinate the meat ahead. And for vegetarians, you can substitute tender jackfruit with mushrooms, paneer, tofu, and even soya chaap.
For a vegan alternative, substitute oil for ghee and regular dairy-based yogurt with plant-based yogurt.
What all ingredients do we need for JACKFRUIT GHEE ROAST?
- Tender jackfruit – I have used canned jackfruit here, which is boiled and packed. And if you are using fresh tender jackfruit, make sure you boil it before starting the curry. Just add a pinch of turmeric powder and a little bit of salt while boiling the jackfruit chunks.
- Byadagi chilies – When you are making a classic dish from a region, try and include as many local spices as you can. Byadagi chilies add the perfect color and spice to the dish.
- Onions – Finely chop the onions or coarsely blend them. When onion caramelizes in the ghee, it adds a mild sweetness and richness to the dish.
- Tamarind – Tamarind adds a nice tang to this dish and also helps in mellowing down the spice from peppercorns and byadagi chilies.
- Yogurt – Adding a couple of tablespoons of homemade yogurt, yields silky gravy and a rich taste.
- Spices – This recipe calls for garlic cloves, fennel seeds, coriander seeds, peppercorns, cumin seeds, cloves, and fenugreek seeds.
- Ghee – Ghee is the star of this dish and gives its characteristic rich taste. Please do not skip on this. If you are making a vegan version, use vegan butter or oil instead.
- Last but not least Curry leaves – What’s a south Indian curry if it doesn’t have curry leaves in it? Adding the curry leaves, in the end, adds a citrusy aroma to the dish.
So, let’s start making the JACKFRUIT GHEE ROAST. Before that check out some more vegetarian main course dishes.
Stuffed peppers in creamy tomato gravy
JACKFRUIT GHEE ROAST
Ingredients
- 2 cups Canned tender jackfruit cut into cubes
For masala paste
- 10 no Byadagi chilies
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
- 2 tbsp Coriander seeds
- 1 tsp Peppercorns
- 5 no Cloves
- ¼ tsp Fenugreek seeds
- 3 cloves Garlic
- 2 tbsp Tamarind pulp
For ghee roast
- ¼ cup Desi ghee
- 1 Onion finely chopped
- 3 tbsp Whisked yogurt
- Salt to taste
Instructions
Prepping
- I have used canned tender jackfruit here, if you are using fresh jackfruit, peel the skin, cut into cubes.
- Heat a saucepan, add water, pinch of turmeric powder, salt and boil them for 5 mins on medium heat.
Let's make the masala paste
- Heat a skillet, add byadagi chilies, fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, cloves.
- Dry roast them until you get the aroma and let it cool.
- Transfer the dry roasted spices to a blender jar, add garlic cloves, soaked tamarind and little water.
- And blend the spices to a fine paste.
And now it's time to make ghee roast!!
- Heat a skillet, add ghee and tender jackfruit cubes. Cook it for 5 mins on high flame. Later remove the jackfruit pieces and keep them aside.
- To the same pan add finely chopped onions and fry until the onions are caramelized.
- Now add the ground masala paste, and little water.
- Cook the masala for 10 mins.
- Once the ghee starts separating, add salt and ghee roasted jackfruit.
- Cook until the masala thickens, then add some whisked yogurt. Give it a good stir and cook on medium flame until ghee starts to separate again.
- Now taste and adjust the seasoning to your taste preference. And finally add in washed curry leaves and fry for 2 mins.
- Serve hot jackfruit ghee roast with rice or rotis.
If you’ve tried this recipe and loved it, I’d love to hear your feedback by tagging your photo and share it with #mycurryveda on Instagram @mycurryveda or on Facebook .
