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Toasted Curried Jackfruit Pilau

By Cindy Hutson From Moveable Feast Season 3, Ep.11
Scott Phillips

Servings: 8 to 10

Coconut cream and jackfruit are available in most Asian food markets. If you can’t find either fresh or canned jackfruit, you can substitute equal parts of mango and pineapple. If you use canned jackfruit, be sure to drain the fruit and rinse it well.


  • 1/4 cup salted butter
  • 1 Tbs. fresh lemon juice
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic, chopped
  • 1 Tbs. curry powder
  • 1 Tbs. apricot-curry-flavored mustard, preferably Maille
  • 1/2 Tbs. fresh ginger juice
  • 1/2 cup firm medium-diced ripe plantain
  • 1/2 cup jackfruit, fresh or canned, cut into thin strips
  • 1/4 cup coconut cream
  • 2 Tbs. golden raisins, preferably Sun-Maid
  • 2 Tbs. dark raisins, preferably Sun-Maid
  • 4 cups chicken broth or water
  • Kosher salt
  • 1/4 fresh Scotch bonnet chile, ribs and seeds removed
  • 2 cups jasmine rice
  • 3 cups vegetable or canola oil
  • 10 to 12 wonton wrappers cut into 1/2-inch strips
  • Freshly ground black pepper
  • 1/2 cup raw cashews, toasted, salted, and crushed
  • 2 Tbs. chopped fresh cilantro (optional)


  • Melt the butter in a 6-quart Dutch oven over medium-high heat. Skim off the foam. As the butter begins to turn golden and smell nutty, reduce the heat to a simmer. Add the lemon juice slowly while stirring with a wooden spoon (it will bubble up).
  • Add the onion and garlic and cook until fragrant, about 1 minute. Add the curry powder and stir until well combined, about 30 seconds. Add the mustard and ginger juice and stir for about 30 seconds. Stir in the plantains, jackfruit, coconut cream, and raisins.
  • Add the broth, 1/2 Tbs. salt, and the chile. Bring to a boil and then reduce to a simmer. Add the rice, cover, and cook until the liquid is absorbed, 12 to 15 minutes. Turn off the heat and leave covered for an additional 10 minutes.
  • Meanwhile, line a baking sheet with paper towels and set aside. Clip a deep-fry thermometer to the side of a heavy-duty 2-quart saucepan and heat the oil over medium-high heat to 350°F. Fry the wonton strips in small batches while stirring gently with a slotted spoon until the strips are golden brown, 20 to 30 seconds. Transfer the strips to the baking sheet and salt lightly while they are still warm.
  • Uncover the rice and remove the piece of chile. Season to taste with salt and pepper, and gently fold with a wooden spoon until mixed. Transfer the rice to a platter, top with the cashews, cilantro, and wonton strips, and serve.


Recipe adapted from Moveable Feast with Fine Cooking.

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