– 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.
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.