Jackfruit Rendang
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Jackfruit Rendang

Course: Main Course
Cuisine: Indonesian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 626kcal


Curry paste

  • 4 cm piece galangal
  • 6 cm piece turmeric
  • 10 birdseye chilli red
  • 3 cm piece ginger
  • 5 shallots peeled, roughly chopped
  • 5 cloves garlic
  • 1 tsp course rock salt
  • 2 tsp white pepper corns
  • 1.5 tsp cumin seeds


  • 800 ml coconut milk
  • 400 ml water
  • 80 g coconut grated fresh
  • 1 star anise
  • 5 kaffir lime leaves
  • 1 bay leaf
  • 1 tbsp garam masala
  • 1 large tin of jackfruit 565g
  • 2 plantain green,peeled and cut into 3cm lengths, optional


  • Grind the cumin seeds, peppercorns, salt and wet spices (galangal, turmeric, chilli, ginger, shallots, garlic) into a paste using a pestal and mortar or small grinder
  • Dry fry the coconut until it is very dark, make sure it is constantly moved about the pan otherwise it sticks to the bottom and you'll have chunks of burnt coconut. You're looking for a colour that is one stage below burnt.
  • Grind the coconut using a pestal and mortar until you have a toasted coconut powder and set aside.
  • In a large pan, put in the spice paste (don't saute), coconut milk, toasted coconut, water, star anise, lime leaves, bay leaf and, if using raw jackfruit, that can go in now. Stir continuously to prevent the coconut milk from splitting until the sauce has reduced by about a third or so.
  • Add the plantain if using and garam masala - continue reducing until about half of the mixture has gone and add the jackfruit. Now you can stir only occasionally. The coconut milk will split, but at this point, that's what we're looking for.
  • Once the oils have separated out and you have a dry curry - it's ready for serving. Just remember to remove the star anise, and all the flavouring leaves.


You can use either canned or raw jackfruit. If using raw, remember to add it at the beginning of the cooking process. If using canned, it goes in half way through. For a more intense flavour. Replace the lid at point 4, turn down to simmer and let it slowly reduce.


Calories: 626kcal | Carbohydrates: 47g | Protein: 7g | Fat: 50g | Saturated Fat: 44g | Sodium: 626mg | Potassium: 1116mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1095IU | Vitamin C: 41.5mg | Calcium: 77mg | Iron: 9.1mg