Jackfruit Tikka Massala

Originally Published on www.Bosh.tv

Jackfruit Tikka Massala

We teamed up with the lovely Grace from SpiceBox to make this utterly delicious Jackfruit Tikka Massala.

Seriously, she’s mega talented – this is one of the best curries we’ve ever eaten.

Ingredients

Jackfruit Marinade

1 cup silken tofu
1/4 cup water
3 cloves garlic
2 inches ginger
1 tsp garam massala
1 tsp paprika
1/2 tsp turmeric
1 tbsp vegetable oil
1 tbsp salt
1/2 lemon (juiced)
1 tin young green jackfruit in water

Curry Sauce

3 tbsp vegetable oil
2 bay leaves
4 cardamon pods
1 tsp cumin seeds
2 onions (finely chopped)
3 cloves garlic (minced)
3 inches ginger (minced)
2 green chillies (chopped)
2 tbsp tomato puree
5 tomatoes (chopped)
small bunch cilantro stalks
1 tsp garam massala
1 tsp paprika
1 tsp ground coriander
1/2 tsp turmeric
1 can coconut milk
1 green pepper (chopped)

To serve

Basmati Rice
Pickled red onion (garnish)
Fresh coriander (garnish)

Method

1.Put the jackfruit marinade ingredients in a food processor & whizz them up in to liquid.

2.Pour the jackfruit into a bowl & “pull” it with two forks.

3.Add the marinade to the bowl, mix in the jackfruit & make sure it’s well covered.

4.Let the Jackfruit marinate, ideally for 2 hours or more.

5.Put the marinated jackfruit on a baking tray & bake it for 20 minutes at 240℃ (464℉).

6.Warm the vegetable oil in a pan & add the bay leaves, green cardamom pods & cumin seeds & mix them around until the aromas are released.

7.Add the onion & stir it until it’s translucent.

8.Add the garlic, ginger & green chillies & mix them in to the onions.

9.Add the tomato puree & mix that in too.

10.Add the tomatoes & the cilantro stalks & mix them into the onions.

11.Add the garam masala, paprika, ground coriander, turmeric & stir it all round so the spices are dissolved & mixed in nicely.

12.Add the coconut milk & mix it in to the sauce & let it reduce slightly.

13.Add the jackfruit & the green peppers, mix them round until the pepper has softened slightly.

14.Serve immediately over basmati rice, garnish with cilantro & pickled red onion.

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