This is one of Danny’s recipes… He is a spice fiend. I’m getting there with spice levels… It’s funny how your addiction grows when you’re engaged to a spice lover! This is, much like a traditional chicken jalfrezi but instead of chicken – jackfruit! So, if you like spice you will love this. If you like a medium spicy curry, you can reduce the quantity of chillies to your taste. Either way, this is a fresh and fragrant dish that really packs a punch!
We like to serve this with brown basmati rice, but any rice will do! It goes really well with some naan bread or chapattis too. You could also add a splash of coconut yoghurt on top if you’re worried about the spice. I say just go for it though – it is sure to awaken your senses and make you feel alive!
A fragrant tangy curry that definitely packs a punch!
- 1 onion
- 2 peppers red and/or green
- 2 fresh red chillies
- 4 cloves garlic
- 1 thumb ginger
- 1 Tbsp tomato pureè
- 1 Tbsp curry powder
- 1 tsp chilli powder
- 1 tsp turmeric
- 1 tin young green jackfruit
- 1 veg stock cube
- 240 ml water (or 1 cup)
- 2 medium tomatoes
- small bunch fresh coriander
- salt and pepper
- rice and accompaniments to serve
First, drain the jackfruit and put it in a saucepan, cover with boiling water and half of the veg stock cube. Keep it on a medium heat and boil for half an hour.
Whilst the jackfruit is boiling, you can prepare the veg. Cut the onion into wedges and slice the peppers into strips. Slice the chillies and remove the seeds then, crush or mince the garlic and mince the ginger so it's all ready to go.
Once the jackfruit is done, it should be soft enough to mash with a fork, drain any excess liquid. Then, use a fork to mash and break up the jackfruit in the pan (it'll look a little like pulled chicken or pork). Take off the heat and put aside.
Get a deep set frying pan screaming hot. Add the onion and about 2 teaspoons of salt. Cook for about 5 minutes, stirring constantly, until charred but still with a crunch. Turn the heat down to medium.
Make sure your rice is on, the rest happens quite rapidly!
Add the ginger and garlic and mix in for 1 minute before adding the peppers and chilli. Fry for another minute. Add the tomato puree and stir in, coating the veg and then add all the spices and stir together.
Add the jackfruit and stir in, coating with the beautiful tangy spice mix and veg. Now, add a cup of water and stir in. Add the other half of a veg stock cube and sprinkle in the black pepper. Let the sauce thicken (add more water if it thickens too much), and cook for about 5 minutes.
Add the tomatoes and chopped coriander and let them soften into the sauce for about a minute.
Serve immediately with basmati rice and chapatis.