Tasty Jamaica: Jackfruit Curry with Basmati Rice

Ingre­di­ents:

• 2 tbsp olive oil
• 500g jack­fruit flesh
• 1 medi­um onion, fine­ly diced
• 0.5 l veg­etable stock
• Coconut milk (a gen­er­ous splash)
• 350g bas­mati rice (prefer­ably long grain)
• Mar­garine (one knob)
  Spices:
• 1 tsp fresh gin­ger, fine­ly chopped
• 1 tsp cur­ry pow­der
• 1/4 tsp ground pep­per
• 1 tsp all­spice pow­der
• 1 tsp juniper berries
• 1 bay leaf
• 1/2 chilli pep­per, fine­ly chopped
• 1/4 tsp cin­na­mon
• 1 tsp raisins
• 1 tbsp spring onion, chopped
• 1 toma­to, cut into nar­row wedges
• 1 tbsp herbs de Provence

Method:

Heat the oil in a deep pan and fry the jack­fruit until gold­en brown for about 10 min­utes, then set aside. In the same pan, sauté the onion until translu­cent, add the spices and sim­mer over medi­um heat for 10 min­utes. Add the veg­etable stock and coconut milk and con­tin­ue cook­ing for anoth­er 10–15 min­utes. Add the jack­fruit at the end.

Wash the bas­mati rice thor­ough­ly, place it in a sieve and drain well. Put the rice into a saucepan and add water until it stands about 1 cm above the rice. Add one lev­el tea­spoon of salt and the mar­garine. Bring to a boil once, then let it sim­mer gen­tly over low heat until all the liq­uid has evap­o­rat­ed. The rice is ready to serve.