JACKFRUIT CURRY AND CHAPATTI

Drain the Jackfruit in a colander to remove the water

 

Place the Jackfruit on a chopping board and using two forks pull apart the fruit into shreds.

 

In a pestle and mortar (or alternatively using a mini food chopper) add the onion and garlic with a splash of water and combine to form a paste.

 

Heat the oil in a wok or large frying pan over a high heat. Once heated add the onion and garlic paste and cook for 30 seconds.

 

Add the fenugreek seeds and fry for 2 minutes until fragrant.

 

Add the ginger and a splash of water, turn the heat down to medium and cook until the water almost dries up and is starting to turn a light brown colour.

 

Add the tomato puree and stir for around 20 seconds.

 

Add the remainder of the dried spices.

 

Reduce the heat to low and mix all of the ingredients for 1 minute, if the spices start to stick, add water.

 

Add the shredded jackfruit, MEVALIA LATTIS/PROZERO and chopped tomatoes and stir to combine, cover with a lid and continue to cook over a low heat for approximately 20 minutes. Stir occasionally, adding water if it starts to dry out.

 

Method for the chapattis:

Whilst the curry is cooking start on the chapattis. Mix the bread mix with the water and salt, a little at a time, kneading it together in between adding more water, until you have a soft elastic dough

 

Divide the dough into 2/3 portions depending on how many you are serving.

 

Flatten the dough and roll out into a flat disc approximately 15cm in diameter

 

Heat a shallow frying pan and lay the chapatti on the pan for 20-30 seconds on a high heat.

 

Turn it over and cook for a further 10-15 seconds. As soon as the dough starts to brown, they are ready.

 

Repeat with the remaining chapattis.

 

Serve either on the side or wrapped around your Jackfruit curry with a sprinkling of fresh coriander