Jackfruit Tikka Massala
INGREDIENTS ( for 4 people)
– 220g drained Jackfruit from Jacquier
– 2 tablespoons olive or sunflower oil
– 3 cloves of garlic
– 1 cm of fresh ginger
– 200 ml Ecomil Cuisine India
– 1 tsp. powdered cumin
– 1/2 tsp chili powder (to be measured according to your taste)
– 2 tbsp garam massala
– 4 crushed tomatoes
– 2 onions
– salt & black pepper
Accompaniment: a 60g portion (raw weight) per person of basmati rice, or rice tagliatelle.
INSTRUCTIONS
- Preheat the oven to 220°C. Drain, slice the fruit of the jaquier like chicken and place it in an ovenproof dish. Add a tablespoon of olive or sunflower oil, a pinch of salt, black pepper and squeeze a clove of garlic. Mix well and place in the oven for 10 minutes.
- In the meantime, we’ll prepare the sauce. In a stewpot, fry in a tablespoon of olive or sunflower oil, the chopped onions, 2 cloves of pressed garlic and the ginger, very finely chopped or grated.
- Once the onions become translucent, add the cumin, chili, and garam massala.
- Then add the crushed tomatoes, Indian cream, salt and pepper. Let it cook for a few minutes over low heat, stirring so that it does not stick.
- Mix the sauce in a blender or using a hand blender.
- Put the sauce back on low heat for a few minutes. Then add the Jacquier. Mix and cut off the heat.
- Serve hot with a portion of rice or rice noodles, a portion of Tikka Massala Jackfruit, a few fresh coriander leaves, a lime wedge and why not, a few raw vegetables of your choice.
Thanks to Candice for her recipe.
Find more on her Instagram @candicechavand