Saturday, 17 December 2016


My dad has been making me this curry since I was small - he used to make it with chicken but I now swap the chicken for jackfruit because it absorbs the flavour the same and has a similar texture. I will list the Ingredients here and below I'll put down the method. I hope you enjoy the flavours of my childhood if you decide to give this recipe a go. This was one of those recipes that people would ask when they were coming over 'is your dad making a curry?', and those he made it for always left with a tupleware box full of any excess curry. I love it so much and I will continue to cook it for the rest of my life as it is the taste of home for me. 

* 565g jackfruit (ready chopped in tin)
* 1tbsp Patak's madras curry paste
* 1 anise star
* 5 cardamom seeds
* 2 chillis (chopped)
* 1 medium red onion
* 3/4 garlic cloves
* 2 thumb sized knobs of ginger (chopped)
* 5 bay leaves
* 200g of creamed coconut 
* 400g of chopped tomatoes
* 2 tbsp of tomato puree
* 2 cinnamon sticks.

1. Heat a tiny bit of oil in the bottom of the pan then place the jackfruit, chopped garlic, onion, chilli, ginger, and curry paste in the pan and shallow fry them off on a low heat for about fifteen minutes (until the jackfruit has changed colour and has softened), stirring occasionally. 
2. Add the chopped tomatoes, tomato puree, star anise, cardamon seeds, bay leaves, and cinnamon to the mix and stir it in.
3 Add the creamed coconut and cook for another 10 minutes, turning the jackfruit over in the paste. Add enough boiling water (or stock) to make a thick sauce, and bring up to the boil. Turn the heat down to low and simmer uncovered for another 30 mins, stirring occasionally.
4 To finish, add a squeeze of lemon, sprinkle of coriander and check it is seasoned well (I sometimes add my beloved ground salt and black pepper). Serve with plain boiled rice.
Enjoy! :-)

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