Malay jackfruit recipe for a spicy supper
Makes four portions, 2 pittas each, for a kebab style supper
Ingredients:- 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
Method:- 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.