Gulai Nangka Muda, a Ramadan favourite with bold flavours

Gulai Nangka Muda: A Delicious and Aromatic Malay Curry

There are certain dishes that remind you of the land, or the earth which cultivates the very ingredients within a dish. This is one of those. There is something incredibly romantic about a gulai. A Malay version of a curry, rich and aromatic – similar in texture to Thai curries and yet nothing like it in flavour.

The laksa leaves add a particular reference to the cuisine found in the Malay peninsula when brought together with creamy coconut-based turmeric curries, or tamarind infused broths or gravies. This gulai makes use of young jackfruit which will pair perfectly with any meat-based rendangs or seafood sambals to be found on the table this Ramadan. All in all, this dish is a gift for the senses. And sure to be a delight to the palate.

Flavours and Pairings

Rich and creamy, with the floral note of galangal and undertones of lemongrass that beckon the palate, only to be nudged with a kick of chilli that helps bring balance to the milky sweet coconut. This dish is best served with a generous helping of rice and a healthy array of Raya-style sambal dishes or even with Ayam Masak Kicap.

Ingredients

• Tip: Glaze the knife with oil before cutting into fresh turmeric and fresh young jackfruit. This helps to reduce any stickiness, and allows for easier cleaning.
• To blend:
  • 2 large red chillies
  • 8 green bird’s eye chillies
  • 5 cm piece galangal, roughly chopped
  • 2 medium shallots, roughly sliced
  • 5 cm piece fresh turmeric, roughly chopped
• To cook:
  • 300g young jackfruit (nangka muda), remove core and cut into 2.5 cm pieces
  • 2 lemongrass stalks, bruised
  • 3 kaffir lime leaves
  • 200ml coconut milk
  • half teaspoon palm sugar
  • 1 teaspoon fish sauce (optional)
• To finish:
  • 50g daun kesum (Vietnamese mint), leaves picked from stalks
  • 1 kaffir lime leaf, julienned

Method

1. In a wide pot or clay pot, add the jackfruit and add water to cover.
2. Turn the fire on to a low-medium heat and cook for 10-15 minutes or until the jackfruit is just tender (avoid overcooking as this will change the colour of the jackfruit). Drain and set aside.
3. Pound or blend red chillies, green chillies, galangal, and shallots with a pestle and mortar until rough texture is achieved. Remove and set aside.
4. Then pound turmeric and set aside.
5. In the same pot, heat 2-3 tablespoons of oil on a low-medium heat. Allow the oil to come to temperature. Then add the blended mix of chillies, galangal and shallots.
6. Fry for 1-2 minutes or until fragrant. Add lemongrass stalks and kaffir lime leaves, mix through for another 1-2 minutes or until fragrant.
7. Then add fresh turmeric, salt and coconut milk. Mix through. Taste for salt, then add the jackfruit.
8. Stir though and allow the flavours to meld together for another 1-2 minutes.
9. Finish with fresh daun kesum and fresh kaffir lime leaf, stir through and serve fresh from the stove.

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About The Orange Sieve
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.