Curried Jackfruit

4 standard portions

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Ingredients

• 20 oz can of jack fruit ((567g) drained and cut into chunks)
• 1 tbsp curry powder
• 1 tbsp all purpose seasoning
• 4 tbsp olive oil
• 4 tbsp olive oil
• 2 tbsp curry powder
• 1 medium onion (chopped)
• 2 large scallion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp ginger (minced)
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• a handful of whole okra
• 1 tsp paprika
• ¼ tsp cumin
• 1 tsp all purpose seasoning
• ½ tsp raw cane sugar (optional)
• 1 tbsp chadon beni
• 6 sprigs of thyme (tied together)
• 1 tbsp pimento berries (or ¼ tsp of ground allspice)
• 2 tbsp tomato paste
• 1 tbsp tamarind paste
• 1 large red skin caribbean sweet potato (chopped)
• 14 oz can of full fat coconut milk ((400ml))
• 1 scotch bonnet
• himalayan pink salt and pepper to taste

Method

1. Place the jackfruit chunks in a medium sized bowl.
2. Season with the curry powder and all purpose seasoning then set aside.
3. On medium heat, add the olive oil to a medium sized frying pan or skillet.
4. Add the jackfruit and cook for a few minutes to lock in the seasoning.
5. Remove the jackfruit from the pan and set aside.
6. Replenish the pan with olive oil.
7. Add the curry powder and "burn" (cook) the curry powder for about one minute.
8. Add the onion, scallion, garlic and ginger and saute until soft and translucent.
9. Add the bell peppers and okra and cook for 3-5 minutes or until soft.
10. Add the paprika, cumin, all purpose seasoning, raw cane sugar (optional) and chadon beni,then stir so all of the ingredients are combined.
11. Add the thyme and pimento berries.
12. Add the tamarind paste, tomato paste, coconut milk, sweet potato and scotch bonnet pepper and stir.
13. Bring the pan to a rolling boil.
14. Reduce the heat to medium-low, put the lid on and simmer for up to an hour (stirring half way through).
15. Once cooked, remove the lid and do taste test and add pink salt and pepper to taste.
16. Discard the thyme stems and scotch bonnet pepper, before serving.