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

• In a wide pot or clay pot, add the jackfruit and add water to cover.
• 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.
• Pound or blend red chillies, green chillies, galangal, and shallots with a pestle and mortar until rough texture is achieved. Remove and set aside.
• Then pound turmeric and set aside.
• 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.
• 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.
• Then add fresh turmeric, salt and coconut milk. Mix through. Taste for salt, then add the jackfruit.
• Stir though and allow the flavours to meld together for another 1-2 minutes.
• Finish with fresh daun kesum and fresh kaffir lime leaf, stir through and serve fresh from the stove.

Get more recipes by The Orange Sieve here.

@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.