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Number of pax: 4 pax   Cooking duration: 30 minutes

Good to Know

Boil the jackfruit before adding it into the curry for a more tastier dish.


300 g young jackfruit, sliced and cut into cubes
2 cubes MAGGI® Ikan Bilis Stock Cube
1 Coconut coconut milk from 1 whole coconut
2 stalks lemongrass, crushed
4 red onion, thinly sliced
4 bird’s eye chilli, finely pounded
50 g salted white fish, thinly sliced
1 litre water


  1. In a pot, add in the coconut milk, jackfruit and the MAGGI® Ikan Bilis stock cubes.
  2. Bring it to a boil. Once the mixture starts bubbling away, lower the heat and let it cook until the jackfruit turns tender.
  3. Next, add in the lemongrass, red onion, bird’s eye chilli, salted white fish and water.
  4. Stir the mixture well and allow it to simmer for a while.
  5. Best served with white rice, fried fish and ulam on the side.

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