There are a lot of ways of cooking Jack-fruit and this is one of the classics. In U.K. it is hard to come by with fresh Jack fruit. I have used the dried version for this recipe and it works and taste as much as the fresh jack fruit.
Ingredients
100g of dried Jack-fruit or fresh 1 medium onion, finely chopped 4 green chillies split in half
2 dried red chilli sliced 1 tsp maldive fish (optional) 1 1/2 cups thick coconut milk 1 tsp mustrad seed 4-5 curry leaves
4 crushed garlic 1/2 tsp turmaric powder 1 tsp curry powder 1 tsp corse pepper powder salt to taste
Put the dried Jack-fruit in a bowl and add boiling hot water until it covers. Beware once you add hot water the jackfruit will expand and quantity will get bigger. Cover it with a lid and leave it for 30min.
Method
In a clay pot or pan add all the drained jackfruit. Add curry leaves, turmeric, curry powder, salt, water,1 cup of coconut milk enough to cover the fruit and cook for 2min with a lid on. In a separate pan on a medium heat add some oil and mustard seeds. When it starts to splatter add garlic, red chilli, onions, maldive fish and temper well until golden brown. Now once the liquid of the jack fruit is boiling add the tempered onion mix to this and mix well. Reduce the heat and close the lid and simmer the jackfruit until its well done. Once the jackfruit is done, you can see its getting thick/sticky and like a paste. At this point add the other half of coconut milk, split green chilli and continuously mix well until it absorbs all the milk and reduced. Take it off the heat and serve it hot.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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