Malay Jackfruit recipe

Malay jackfruit recipe for a spicy supper

Makes four portions, 2 pittas each, for a kebab style supper

Malay jackfruit recipe
Malay jackfruit pitta
 2 lemongrass stalks, outer stalks and end removed, halved
 4 garlic cloves, peeled
 1 hot red chilli
 5cm of fresh root ginger, peeled
 2 onions, peeled and cut into quarters
 1 tbsp vegetable oil
 1 400g tin of unripe jackfruit
 2 tbsp curry powder
 500ml vegetable stock
 A handful of rocket leaves
 1 avocado
 20 baby plum tomatoes halved
 Half a cucumber, sliced and quartered
 1 lime
 8 wholemeal pittas, warmed
 200ml natural yoghurt
1.  Put the lemongrass, garlic, ginger and onions into your chopper and blend until a fine dice.
2.  Heat the oil in a large, heavy bottomed pan, add all the blended ingredients and cook on a low heat until soft
3.  Add the jackfruit, mix in the curry powder, stir in the stock and cover, cook gently for 1 and a half hours. Check back after an hour, as mine started to stick to the bottom after this time, add a little water if drying out.
4.  Whilst cooking, make your salad with rocket, avocado, tomatoes, cucumber and a squeeze of lime, tossed together in a bowl.
5.  Serve with warm pitta bread, stuffed with salad, Malay jackfruit and a drizzle of yogurt.