Jackfruit & Banana Blossom Skewers
Kerala, India
A beloved Kerala street food where young jackfruit and banana blossoms are marinated in a fiery blend of Kashmiri chili, turmeric, and coconut oil, then grilled over charcoal until smoky and caramelized. The jackfruit's meaty texture absorbs the spices beautifully, while the banana blossom adds a delicate, slightly bitter contrast. Vendors in Kochi's Fort area serve these with a tangy tamarind-date chutney.
Ingredients
- 400 gyoung green jackfruit (canned in brine)
- 1 largefresh banana blossom
- 2 tbspcoconut oil
- 1 tbspginger-garlic paste
- 0.5 tspturmeric powder
- 1 tspkashmiri red chili powder
- 1 tspgaram masala
- 100 mlthick coconut milk
- 10 leavescurry leaves
- 1 tbsplemon juice
Directions
- 1
Prepare the banana blossom by removing the tough outer purple bracts until you reach the pale heart; slice into thick wedges and soak in acidulated water to prevent browning.
- 2
Drain and rinse the young jackfruit, removing any hard core pieces, and pat dry.
- 3
In a large bowl, whisk together coconut milk, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
- 4
Toss the jackfruit pieces and banana blossom wedges in the marinade and let sit for at least 30 minutes.
- 5
Thread the marinated jackfruit and banana blossom alternately onto soaked wooden skewers.
- 6
Heat coconut oil in a grill pan over medium-high heat and sear the skewers for 4-5 minutes per side until charred and tender.
- 7
Garnish with flash-fried curry leaves and a squeeze of fresh lemon juice before serving.