Jackfruit Rogan Josh

This dish has all the hall-marks of a curry stalwart, luscious gravy, a certain firepower to let you know it means business and depth of flavour to remind you that it has form. Jackfruit has all the texture to soak up these big flavours and satiate the heartiest of appetites.

Yield: 4 portions

1 x tin of young jackfruit, drained and rinsed if in brine.
1 tbs onion paste i.e. 1 – 2 onions pulsed into pulp.
1 tbs ginger paste
1 tbs garlic paste
120ml water
Salt
2 tsp chilli powder
2 tsp cumin powder
2 tsp garam masala
2 tsp turmeric
2 tbs rapeseed oil
1 red chilli de-seeded and sliced for garnish
Crispy onions to scatter

As featured in

CURRY
MEMOIRS

How To Make Jackfruit Rogan Josh

Using a large frying pan or wok, heat the oil over a medium temperature and add the ginger and garlic pastes plus on the paste. Cook until the onion paste is browning a little.
Turn to a low heat and add all the spices apart from the red chilli and crispy onions and assimilate everything, cooking for around 10minutes until the spices loose their raw aroma. You’ll notice that they’ll release some of their oils.
Next add the jackfruit and stir fry for around 5 minutes until all the jackfruit is smothered in the spice mix.
Turn the heat up to medium add the water, and stir thoroughly (add more water if the pan is drying out). Cook for about 6-8 minutes until the spices and jackfruit have made friends, taste and cook for longer if you can still taste any harshness in the spices. Scatter with some de-seeded red chilli and crispy onions and serve with your favourite vegetables or rice dish.

LIKE THIS

TRY THESE

Indian Ice-Cream

Chindian Pakora

Jackfruit Rogan Josh

This dish has all the hall-marks of a curry stalwart, luscious gravy, a certain firepower to let you know it means business and depth of flavour to remind you that it has form. Jackfruit has all the texture to soak up these big flavours and satiate the heartiest of appetites.

Yield: 4 portions