Jackfruit is a really interesting ingredient! I’ve never used it fresh (it’s prohibitively expensive round here if you can get it at all…), but the tinned young green jackfruit in brine has a mild flavour and a great texture.
There are lots of recipes around using it for vegan pulled ‘pork’, which is really delicious, but this time I really fancied trying a rich, creamy curry in the style of a korma or pasanda.
The sauce is gorgeous, mildly spiced and very rich! So I’ll be getting 4 servings out of this, although it would be very easy to eat it in 2…
I’ll be having it for work lunches with a rice salad full of lots of veggies, lime and coriander. It’s definitely worth experimenting with jackfruit if you haven’t already, the texture is great and it picks up flavours beautifully. A while ago I made a simple stew with jackfruit, mushrooms and carrots which was lovely, and one I think I should revisit!
Just make sure not to buy the ripe jackfruit in syrup, that would not be good in a savoury recipe…
makes 4 servings
1 large tin of young green jackfruit in brine, drained (280 g when drained), cut into small wedges
8 cherry tomatoes, chopped (or 2 regular sized tomatoes) including juice and pulp
2 tsp oil
1/4 tsp ground cumin
1/4 tsp ground cassia
1/2 tsp ground coriander seed
1/4 tsp ground fennel seed
1 bay leaf, ground (or put it in whole and remember to remove it before serving)
4 cardamom pods, seeds only, crushed
1 tsp grated fresh turmeric, or 1/4 tsp powder
2 tbsp grated fresh ginger
1/4 tsp asafoetida
1 tbsp dried methi (fenugreek) leaves
4 tbsp ground almonds
1 tbsp tomato paste
200 ml coconut milk
2 tbsp fresh coriander, chopped (or use frozen, as I did this time. It’s not as nice as fresh but it’s pretty good)
Heat the oil in a high sided frying pan (with a lid) or saucepan on a medium low heat. Add the cumin, cassia, coriander, fennel, bay and cardamom. Cook, stirring all the time for 1 minute.
Add the tomatoes, turmeric, ginger, asafoetida and methi and cook for a further 3 – 5 minutes, stirring often, until the tomatoes have started to break down.
Next add the tomato paste, almonds and jackfruit and give everything a good stir. Mix in the coconut milk and simmer gently, covered, for around 15 minutes.
As the jackfruit heats through it will soften, and with a little pressure from a wooden spoon, some parts of the fruit will separate into strands. Sprinkle the coriander over the top.