Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4–6
Dietary
Vegetarian
By Vivek SinghFrom Saturday Kitchen
Ingredients
For the jackfruit curry
- 500g/1lb 2oz raw jackfruit (available in Asian supermarkets) or use 2 x 500g/1lb 2oz tins jackfruit, drained
- 1½ tsp ground turmeric
- 2 tbsp mustard oil
- ½ tsp cumin seeds
- ½ tsp panch phoran
- 2 bay leaves
- 2 dried red chillies
- 3 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 green chilli, chopped
- 1 tsp red chilli powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 large potato, peeled, diced into 2.5cm/1in cubes and boiled (optional)
- ½ tsp garam masala
For the lemon rice
- 400g/14oz basmati rice
- 3 tbsp vegetable or corn oil
- 1 tbsp mustard seeds
- 1 tbsp chana dal
- 1 tsp white urid dal (optional)
- 20 fresh curry leaves
- 1 tsp ground turmeric
- 1 tsp salt
- ½ tsp sugar
- 3 lemons, juice only
Method
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To make the jackfruit curry, peel the jackfruit, remove the seeds and cut into 2.5cm/1in cubes. Place the jackfruit in a saucepan with enough water to cover, add 1 teaspoon of turmeric and some salt and bring to the boil. Cook for 30–40 minutes, or until tender. Drain and set aside.
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Heat the mustard oil in a frying pan until hot and starting to smoke. Add the cumin seeds, panch phoron, bay leaves and dried red chillies and cook for around 30 seconds, or until crackling and popping. As soon as the chillies turn dark red, add the onions. Cook over a low heat for 12–15 minutes until the onions are translucent.
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Add the tomatoes, green chilli, remaining turmeric, chilli powder, cumin, coriander and 1 teaspoon of salt to the pan. Stir well and add the jackfruit and potato, if using. Cook over a low heat, covered, for 5–7 minutes and then add the garam masala. Cook for another minute and remove from the heat.
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Meanwhile, to make the lemon rice, wash the rice thoroughly in plenty of cold water. Leave to soak in more clean, cold water and then drain. Bring 1 litre/1¾ pints water to the boil in a saucepan and add the rice. Cook, uncovered, for 8–10 minutes, or until the grains are tender, then drain and set aside.
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Heat the oil in a large frying pan. Add the mustard seeds, chana dal and urid dal, if using, and cook until crackling. When the dal start to turn golden, add the curry leaves and turmeric and stir for 30 seconds. Splash a few tablespoons of water into the pan to stop the turmeric burning. Add the salt, sugar and lemon juice and stir to mix. Add the mixture to the cooked rice and toss gently to mix evenly.
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Serve the lemon rice with the jackfruit curry.
