Jackfruit Curry

Ingredients

1/2 kg pork (you can also replace with any meat of your choice)
1 kg green jack fruit unpeeled
(or 425 grams canned jackfruit)
1 medium onion finely chopped
1 teaspoon freshly crushed garlic
1 teaspoon freshly crushed ginger
1 tablespoon chopped thyme leaves
2 tablespoons chopped coriander leaves
3-5 cari poulet leaves
(alternatively use kaffir lime or bay leaves)
3 tablespoons vegetable oil
250 grams canned finely crushed tomatoes
4 tablespoons curry powder
Salt to taste

Method

Cut pork into 3 cm (1 inch cubes).

Oil both sides of the blade of a large and sharp kitchen knife.

Cut the green jack fruit into quarters. Cut the quarters into halves. Peel the jack fruit pieces and cut into 2.5 cm cubes (1 inch cubes). Drop into a bowl of cold water to prevent the jack fruit pieces from browning.

Heat 3 tablespoons of oil to simmering point. Put in the pork pieces. Cook and stir at intervals until the pork pieces are cooked to a golden brown colour.

Add the crushed garlic and ginger, chopped thyme leaves, chopped onions and 250 grams canned finely crushed tomatoes.

Mix well and simmer until the tomatoes are cooked and the sauce is well blended with the pork pieces.

Do not overcook and add a little hot water if necessary to prevent burning.

Add the jack fruit pieces. Mix well and add the curry powder, 1 tablespoon chopped coriander leaves, carri poulet leaves and 1 cup hot water. Mix well, cover and simmer until jack fruit pieces are cooked and tender. You may need to add some more hot water and simmer again if the jack fruit is not cooked and tender, or if you wish to adjust the sauce consistency.

Taste sauce and if necessary add salt to taste. Be careful not to crush the jack fruit pieces.

Transfer to a serving dish and sprinkle with the remainder of the chopped coriander leaves.

Serve hot with rice and tomato / chilli chutney.

Enjoy and appreciate Grandma's cooking!

Source

Madeleine's recipe : Jackfruit Curry

Discover more of Madeleine’s Mauritian cuisine in‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe