Updated: Jul 4, 2021
Who would have thought that the seeds of cempedak and jackfruit can be eaten? What's even more intriguing is that they can be cooked in masala stew like this recipe. I even heard about a deep fried battered cempedak or jackfruit (with their seeds intact) street food snack in Malaysia as well. Hmm... Sounds intriguing right? Maybe I shall give that a try in the future.
Anyway, back to this masala stew. The seeds have that buttery nutty funk that really challenges your palate, especially with all the wonderful spices and coconut. This dish is like an indulgence. Never too good to have it on a daily basis, but wouldn't mind once every few months. Kinda like ice cream.
Someone did ask why I grind whole spices for this dish and use powdered ones for the Kiri Kos instead. The answer is the seeds are rather bland. Toasting and grinding whole spices will amp up the flavors. It gives the seeds an extra omph.
Cempedak or jackfruit on the other hand is rather sweet and tangy, and using strong spices (toasting and grinding whole spices) will mask the flavors. Store-bought powdered spices are rather mild.
Hope that will clear any doubts. This is also 100% plant-based vegan recipe and you should give this recipe a try.
Coriander Seeds, 1 TBSP
Cumin Seeds, 3/4 TBSP
Black Peppercorns, 1/2 TBSP
Mustard Seeds, 1/4 TSP
Green Cardamom, 1
Fennel Seeds, 1/4 TSP
Curry Leaves, 6 + More
Fenugreek, 1/2 TSP
Cempedak / Jackfruit Seeds, 25
Pandan Leaves, 3 + 2
Sea Salt, Pinch
Coconut Butter, 2 TBSP
Desiccated Coconut, 1 TBSP
Red Onion Finely Minced, 2
Demerara Sugar, Pinch
Garlic Finely Minced, 3 Cloves
Turmeric Powder, 1/2 TSP
Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
Basmati Rice, 2 TBSP
Coconut Milk, 250g
Coconut Cream, 260g
Green Chili Corasely Sliced Deseeded, 2
Cast Iron Skillet / Pan
In a skillet over medium heat, add coriander, cumin, pepper, mustard, clove, cardamom, fennel, curry leaves and fenugreek.
Toast until aromatic.
Transfer into a spice grinder and blitz until powder forms. Set aside.
Wash the cempedak or jackfruit seeds thoroughly.
In a sauce pot, add the seeds, 3 pandan leaves and a pinch of salt.
Bring it up to a boil. Continue boiling for 15 to 20 mins or until the husk of the seeds can be peeled easily.
Remove from heat and drain. Discard the pandan leaves.
Once the seeds are cool enough to handle, peel and discard the husk. Set aside.
In a skillet over medium heat, add coconut butter.
Once the butter starts to melt, add in the desiccated coconut.
Toast lightly until aromatic.
Add in the onion.
Season with salt and sugar.
Saute until lightly caramelized.
Add in garlic, turmeric, chili, basmati rice, a handful of curry leaves and the spice blend.
Saute until well combined and aromatic.
Add in the coconut milk and cream.
Deglaze and stir to combine well.
Add in the cempedak or jackfruit seeds and green chilies.
Stir to combine well.
Add and submerge a knot of 2 pandan leaves.
Bring it up to a simmer. Cover and cook for 15 to 20 mins or until the oil separates from the milk solids. The liquid should almost evaporate as well.
*Stir occasionally to prevent burning.*
Taste and adjust for seasoning with salt. Give it a final stir.
Remove from heat and discard the pandan leaves.
This is the cempedak fruit.
All the wonderful whole spices.