JACKFRUITCURRYTACOS

Jackfruit is from the breadfruit family and when cooked using this technique, it tastes like slowcooked pork. What better way to serve it than in a taco! This preparation of jackfruit should be in everyone’s repertoire.

Prep time: 10 mins Cook time: 50 mins

Serves 6

1 large carrot, julienned 1 medium beetroot, julienned A cup fresh coriander sprigs 1 lime, thinly sliced

JACKFRUIT CURRY

400g can young green Jackfruit in brine, drained, rinsed

¼ cup (60ml) vegetable oil

1 onion, finely chopped

1 tablespoon each garlic paste and ginger paste

¼ teaspoon ground turmeric

2 tomatoes, roughly chopped

2 teaspoons garam masala

2 teaspoons ground coriander

½ teaspoon ground cumin

½ teaspoon red chilli powder

½ cup (140g) Greek-style yoghurt

Rotis as needed

METHOD:

Pat jackfruit dry with paper towel.

Heat oil in a large frying pan over medium heat. Cook jackfruit, in batches, until golden brown (5-7 minutes); drain on paper towel.

When cool enough to handle, shred jackfruit thickly.

In the same pan, over medium heat; cook onion until softened (5 minutes). Add garlic and ginger pastes and turmeric; cook, stirring, until fragrant (2 minutes). Add tomato; cook, stirring occasionally, until oil separates, tomato softens, and mixture thickens (approximately 10 minutes).

Reduce heat to low. Add remaining spices, shredded jackfruit and approximately ½ cup (125ml) water to the pan. Simmer, stirring occasionally, until the sauce has thickened, and the mixture resembles pulled pork (approximately 20 minutes).

Stir through yoghurt; until its cooked through (1 minute).

Spoon jackfruit curry on roti, top with carrot, beetroot and lemon pickle, green chilli and coriander salsa. Top with coriander leaves and lime slices.