Mains: 1 can of young jackfruit or fresh jackfruit, quarter of an onion, 4 cloves of garlic, 3 fresh chillies, 4 curry leaves, quarter of a teaspoon of turmeric powder, half a teaspoon of curry powder, salt to taste and 2 tablespoons of vegetable oil.
Preparation: If you are cooking the jackfruit out of the can just drain the excess brine which the jackfruit is usually soaked in and cut into very fine pieces.
For fresh peel the outer layer out. Cover your hands with vegetable oil then cut the jackfruit into very thin pieces, the thinner the better.
Chop the onions very finely and crush the chilli peppers and the cloves together making it into a paste .Add the curry leaves to this and put aside.
Cooking: Heat oil on medium to high heat on a fry pan. Once oil is hot add the onion, garlic and chilli paste and the bay leaves.
Sautee till it’s all nice and golden brown. Once its golden brown add the jack fruit and salt to taste and stir well till all the ingredients are thoroughly mixed together.
Lower the heat and cover the fry pan with a lid and cook for 10 minutes stirring occasionally. This dish requires slow cooking so don’t rush it or you will not be eating cooked jackfruit but raw LOL.
After 10 minutes take few small pieces of jackfruit out of the fry pan and check the texture and the taste of the spices.
I love spicy so I tend to add more chillies but it’s totally up to you. If at this stage you feel it’s cooked then just put the heat a little higher take the lid of and try and crisp it a little bit the jack fruit that is
Fresh jackfruit will take a bit longer to cook than canned ones. If you find after 10 minutes it’s not fully cooked just add a little water, it helps with the cooking process.
Enjoy the exotic curry jackfruit.