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Curried Jack Fruit With Bananas
10 May 2020

Ingredients

 

2 medium onion chopped

2 bay leaves

1 teaspoon cardamom seeds

1 teaspoon of finely chopped garlic

1/5 teaspoons of finely chopped ginger

2 tablespoons garam masala

1 tablespoons turmeric

1 tablespoon cumin seeds

1 teaspoon cloves

1 table spoon coriander seeds

1/2 teaspoon chili powder or cayenne pepper

2-3 medium tomatoes finely chopped

1/2 cup coriander leaves

1.5 lt vegetable stock

200 gr coconut cream

1 fresh lime

Coconut oil

Amazonia Tender Jack

2 bananas

(daal optional)

Salt

 

 

Method

 

Boil the jack fruit for 10 minutes, drain and cut in the desirable pieces.

 

In a pan heat the oil and add the bay leaves and cardamom to toss for a minute and add the onion to become soft and almost brown at the edges, (add the optional daal at this point), then add all the spices (blend the cloves, coriander seeds and the cumin seeds to become almost powder and add too). Mix well over low heat for a couple of minutes for the spices to blend together almost into a paste. Add the tomatoes and coriander leaves and mix. Add the vegetable stock and mix well into a sauce. Then add the jack fruit pieces and simmer for a good 20-30 minutes stirring occasionally not to stick at the bottom of the pan. Then add the bananas and coconut cream and simmer for another 15-20 minutes. Correct the seasoning and chop in the bananas before turning the heat off. Finally add the juice of the lime. Let the curry relax for a few minutes and serve on its own with pitta or naan bread or over crushed potatoes or some rice.

 

Sometimes we have added some pineapple chunks into the curry together with the bananas to remind us more of our travels in southern India!

 

 

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