Mauritian Curry Jacques Recipe

Mauritian Curry Jacques Recipe

Curry Jacques is a traditional curry originating from Mauritius. It’s made with jackfruit as the main ingredient, hence the name.

Other ingredients for the curry often include potatoes, onions, coriander, garam masala, cumin, turmeric, ginger, garlic, tomatoes, curry leaves, and salt.

RECIPE INGREDIENTS

300g lamb or chicken pieces

280g jacques in pieces (Jacquier fruit)

200g crushed tomatoes

1 chopped onion

2 cloves of crushed garlic

1 piece of crushed ginger

3 tbsp chopped cilantro

2 tbsp curry powder

salt pepper

DIRECTIONS ON HOW TO MAKE MAURITIAN CURRY JACQUES RECIPE

The jackfruit pieces are blanched in boiling water until they become soft. Drain and set aside

In a saucepan, brown the meat on all sides in a tablespoon of oil under medium heat. Set side

Lower the heat and brown the onion, garlic and ginger in the same pot. Add the crushed tomatoes and simmer for 5 minutes.

Add curry powder, salt, pepper and mix well. Leave to simmer for another 5 minutes then add the meat, the jacques, the coriander and half a glass of water and mix well so that everything is well combined. Cover and simmer over low heat for 30 minutes, stirring occasionally.

Serve warm with rice.

HERE ARE MORE RECIPES YOU CAN ENJOY TOO

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MAZAVAROO CHILLI PASTE RECIPE

MAURITIAN HAKIEN RECIPE

MAURITIAN BHAJAS RECIPE

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

Mauritian Curry Jacques Recipe

Curry Jacques is a traditional curry originating from Mauritius. It's made with jackfruit as the main ingredient, hence the name.

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Course Main Course

Ingredients

  

• 300 g lamb or chicken pieces
• 280 g jacques in pieces Jacquier fruit
• 200 g crushed tomatoes
• 1 chopped onion
• 2 cloves of crushed garlic
• 1 piece of crushed ginger
• 3 tbsp chopped cilantro
• 2 tbsp curry powder
• salt pepper

Instructions

 

• The jackfruit pieces are blanched in boiling water until they become soft. Drain and set aside
• In a saucepan, brown the meat on all sides in a tablespoon of oil under medium heat. Set side
• Lower the heat and brown the onion, garlic and ginger in the same pot. Add the crushed tomatoes and simmer for 5 minutes.
• Add curry powder, salt, pepper and mix well. Leave to simmer for another 5 minutes then add the meat, the jacques, the coriander and half a glass of water and mix well so that everything is well combined. Cover and simmer over low heat for 30 minutes, stirring occasionally.
• Serve warm with rice.