Jackfruit curry with lemon rice

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4–6

Dietary
Vegetarian


By Vivek Singh
From Saturday Kitchen

Ingredients

For the jackfruit curry

  • 500g/1lb 2oz raw jackfruit (available in Asian supermarkets) or use 2 x 500g/1lb 2oz tins jackfruit, drained
  • 1½ tsp ground turmeric
  • 2 tbsp mustard oil
  • ½ tsp cumin seeds
  • ½ tsp panch phoran
  • 2 bay leaves
  • 2 dried red chillies
  • 3 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 green chilli, chopped
  • 1 tsp red chilli powder
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 large potato, peeled, diced into 2.5cm/1in cubes and boiled (optional)
  • ½ tsp garam masala

For the lemon rice

  • 400g/14oz basmati rice
  • 3 tbsp vegetable or corn oil
  • 1 tbsp mustard seeds
  • 1 tbsp chana dal
  • 1 tsp white urid dal (optional)
  • 20 fresh curry leaves
  • 1 tsp ground turmeric
  • 1 tsp salt
  • ½ tsp sugar
  • 3 lemons, juice only