Jackfruit Curry

Chop the Young Jackfruit, Coconut Milk, Curry Leaves, Sri Lankan Curry Powder; finely chop the onion, garlic and ginger separately.

Heat fat in a heavy pan and fry the onion until golden; add the garlic, ginger and spices from the recipe.

Add the main ingredient and fry until it is coated in the spiced base.

Add the tomatoes, yoghurt, coconut milk or other liquid base if included in the recipe.

Simmer over low heat until tender and the sauce has thickened; adjust salt and acidity at the end.

Serve hot with rice, flatbread or a side dish that traditionally accompanies this meal.