Tuesday, April 12, 2016

J is for Jackfruit

This is a fruit which is related to the mulberry and the fig. It is also the largest fruit in the world and can weigh as much as 80 lbs.35 inches in length and 20 inches diameter. The fruit is native to parts of South and South East Asia and there seems to be as many ways of preparing the fruit as there are countries in that area. A lot of countries use it in curries and some dry out the seeds for use in curries too. I think the only way we will ever come across it is frozen in packages but if it's not available at your supermarket, it probably soon will be. More and more strange fruits seem to be making their way into the stores. The picture doesn't give you any kind of perspective on it's size. The skin looks like a canteloupe to me too.

Jackfruit Curry with Bell Peppers and Cashews

Shauna McCoy

2 packages frozen jackfruit, preferably unripe/green, OR 2 cans prepared jackfruit in

water or brine (not syrup), drained
1 large yellow onion, cut into 12 wedges
1 large green bell pepper, de-seeded and chopped/sliced
1 large red bell pepper, de-seeded and chopped/sliced
5 dried black mushrooms, soaked in water for 2 hours to rehydrate then drained, thinly sliced
1 cup dry roasted (unsalted) cashews
1 can coconut milk
generous handful of fresh basil for garnish
2 Tbsp. coconut oil for stir-frying
white wine (or white cooking wine) for stir-frying

PASTE:

3 large green onions (or 6 small), sliced thin
2 fresh red chilies (or more if you want it ultra spicy), sliced thin
8 whole lime leaves, fresh or frozen, snipped into tiny strips
8 cloves garlic, minced
1 Tbsp lime juice
2 Tbsp coconut aminos
1 Tbsp dulse, snipped into flakes
1/2 cup fresh basil leaves
2 Tbsp coconut oil
4 Tbsp tamari sauce
1 Tbsp coconut sugar

PREPARATION

First, prepare the curry paste. Place all paste ingredients together in a food processor or mini-chopper and process well. Lime Leaf Tip: Prepare the lime leaves using kitchen scissors to cut out (and discard) the hard central stem. If lime leaves are frozen, you can quickly thaw them by running under some hot water. Set paste aside.
Cut jackfruit into desired bite size pieces, either in strips or cubes/chunks (as you would with chicken). Set aside.
Place 2 Tbsp. oil in a wok or deep frying pan over medium-high heat. Add the onion and stir-fry 3 minutes.Add a little of the wine (1/2 to 1 Tbsp. at a time) instead of more oil whenever wok/pan becomes dry.
Add the bell peppers. Continue stir-frying another 3 minutes, or until peppers have softened and turned bright in color. Again, add a little wine when wok/pan becomes dry to keep ingredients frying nicely.
Add the green jackfuit and black mushrooms. Stir-fry another 3 minutes and add wine for stir-frying if needed.
Add the paste you made earlier, plus the coconut milk. Stir well to combine.
Bring to a boil, then reduce heat to medium-low, allowing curry to gently simmer 2-3 minutes, or until ingredients are nicely cooked, but not overcooked. Tip: Try not to overcook this curry, or you will lose the fragrance and taste of the paste.
Just before serving, add the cashews, gently stirring them in. Now do a taste-test, looking for a balance of salty, sour, sweet and spicy. If not salty enough, add more tamari, or a little salt. If too salty for your taste, add another squeeze of lime/lemon juice. If not spicy enough, add more fresh chili. If too spicy, add a little more coconut milk. Add a little more sugar if too sour.
To serve, either portion out in bowls or on plates, or ladle the curry into a serving dish. Sprinkle with generous amounts of fresh basil, and serve with brown rice or quinoa. ENJOY!