Always on the lookout for an – Interesting Vegetable – to avoid the too simple – Meat & Masala – Hector became aware of Jackfruit courtesy of TV Chef Nadiya, the lady of baking fame. Tins of Jackfruit were purchased recently at KRK, the fresh vegetable complete with prickly green skin is available in many Asian grocers across the city.
In addition to the Jackfruit, today’s Curry included ground Cashew Nuts. These add a – creaminess – without using dairy, the Masala is also thickened.
The slow cooker has created some worthy outcomes in recent times, late morning I started the Onions, Ginger and Garlic and fried the solid Spices until popping.
The preparation was as per Hector’s standard in the long months of Lockdown. That a Home-cooked Curry was being prepared at all came as a surprise. Marg offered to bring back a Takeaway, however, these have definitely ceased given that restaurants are open once again. With nowhere else to be, home-cooking was the outcome this Saturday evening.
Mid afternoon, the Flavour of Cinnamon was dominant, but something was missing. Ah, this Curry needs Cloves! Two sliced Green Bullet Chillies were also added along with some Coriander Leaves.
For the final hour, the Curry was cooked in the oven, housed in my recent terracotta purchase. Dare I start with this on a low gas as the label suggests is possible after my recent – accident?
On removal from the oven, the Oil had separated, a quick stir restored the Curry to the desired appearance. Leftover Brown Rice would accompany, plus a Garlic Flatbread from a local supermarket.
Did you make this? – asked Marg. No.
If it’s round, Hector didn’t make it.
Jackfruit Gosht
Where was the Meat? The four Gigot Chops were decidedly thin, the visible solid was therefore the Jackfruit.
As is the custom, Marg remarked on the Spice Level, she was right to do so, this Curry was ferocious, this even took the Hector by surprise. From where had this heat come? I had not overdone the Chilli powder. Being hungry, Marg ate on and announced that she feels she can now cope with Spice at this level. What has happened here?
The Jackfruit had absorbed the Spice, every mouthful was therefore quite a challenge. Having retained its integrity through the considerable period of cooking, the Vegetable was soft, but far from pulp. However, the Texture simply did not appeal, Kadu this was not, the humble Potato reigns supreme.
In terms of Flavour, the Spice Level was doing it no favours. The Cashew Nuts were the only element which could have radically altered the Hector Curry. This Curry was not sitting well on Hector’s palate. I have asked this question in a couple of restaurants: how can you include all these ingredients and end up with a Curry which tastes like this? Basically, I didn’t like it.
Marg ate on, she ate way more of the Curry than I did. The Bread was a great success, this may make an appearance again.
So the best part of the meal was that which Hector did not cook. So it goes.
