Jackfruit and potato balti

Method

1. Drain and rinse the jackfruit, squeeze it dry and pull the pieces apart, trimming off any hard core. Cut the potatoes into 2 cm cubes and the pepper into strips. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and keep it covered.
3. Warm half the olive oil in a large pan over a medium-high heat and fry the jackfruit for 6 minutes, until golden in places. Tip it onto a plate.
4. Add the rest of the oil and cook the onion with a pinch of salt for 6 minutes. Stir in the garlic, ginger, garam masala, cumin and chilli flakes for 1 minute.
5. Add the potatoes, chopped tomatoes and 200 ml of water. Cover and simmer for 12 minutes.
6. Put the jackfruit back, add the pepper and simmer, uncovered, for 10 minutes, until the potatoes are tender and the sauce is thick. Taste and season.
7. Roughly chop the coriander. Fluff the rice with a fork and serve the curry over it, topped with the coriander.

Tip Buy jackfruit in water or brine, not syrup. Squeezing it dry before frying is what lets it brown properly.

Photo made with AI.

From Nosha · nosha.app