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Jackfruit curry with lemon rice
Fruit and vegetables
500g/1lb 2oz raw
jackfruit
(available in Asian supermarkets) or use 2 x 500g/1lb 2oz tins
jackfruit
, drained
2 dried red
chillies
3
onions
, finely chopped
2
tomatoes
, finely chopped
1 green
chilli
, chopped
1 tsp ground
coriander
1 large
potato
, peeled, diced into 2.5cm/1in cubes and boiled (optional)
20 fresh
curry leaves
3
lemons
, juice only
Tins, packets and jars
400g/14oz
basmati rice
1 tbsp
chana dal
1 tsp white
urid dal
(optional)
Cooking ingredients
1½ tsp ground
turmeric
½ tsp
cumin
seeds
½ tsp
panch phoran
2
bay leaves
1 tsp red
chilli powder
½ tsp ground
cumin
1 tsp
salt
½ tsp
garam masala
3 tbsp vegetable or
corn oil
1 tbsp
mustard seeds
1 tsp ground
turmeric
1 tsp
salt
½ tsp
sugar
Other
2 tbsp
mustard oil
Back to recipe
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