Jackfruit 'Fish' Curry with Kokum and Cashew Paste

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A plant-based twist on Goan fish curry using young jackfruit, simmered in a tangy kokum sauce with creamy cashew paste. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs young jackfruit, kashmiri chili powder, kokum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Indian cuisine 285 cal/serving
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Ingredients

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Instructions

  1. Step 1: Blend 1/4 cup cashews with 2 tbsp water until smooth. Set aside.
  2. Step 2: Heat 1 tbsp coconut oil in a pot over medium heat. Add 1/2 finely chopped onion and 1 tsp grated ginger. Cook for 4 minutes until soft.
  3. Step 3: Stir in 2 tbsp kokum and 1 tsp Kashmiri chili powder. Cook for 1 minute until oil separates.
  4. Step 4: Add 1.5 cups young jackfruit (shredded), 3/4 cup coconut milk, and the cashew paste. Simmer for 12 minutes until jackfruit is tender and sauce thickens.
  5. Step 5: Stir in 1 tbsp chopped fresh coriander. Serve hot with rice.

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