Jamaican Curried Jackfruit

Ingredients:

For the Jackfruit:
550g fresh green or tinned jackfruit (if using tinned, drain and cut into chunks)
1 tbsp Jamaican curry powder
1 tbsp all purpose seasoning
4 tbsp vegetable oil

For the curry:
4 tbsp olive oil
2 tbsp Jamaican curry powder
1 medium onion chopped
2 large spring onion chopped
4 garlic cloves minced
1 tbsp ginger minced
1 red bell pepper chopped
1 green bell pepper chopped
a handful of whole okra
1 tsp paprika
¼ tsp cumin
1 tsp all purpose seasoning
½ tsp raw cane sugar (optional)
1 tbsp chadon beni (culantro)
6 sprigs of thyme tied together
1 tbsp pimento berries (allspice berries) or ¼ tsp of ground allspice
2 tbsp tomato purée
1 tbsp tamarind paste
1 large red skin Caribbean sweet potato chopped
400ml tin of full fat coconut milk
1 scotch bonnet chilli (keep whole)
salt and freshly-ground black pepper to taste

Method:

If using fresh green (ie unripe) jackfruit then peel the and cut into pieces. Arrange these in a steamer basket and steam for about 20 minutes, or until soft. Remove the seeds (reserve these for another dish) then cut the jackfruit flesh into chunks.

Place the jackfruit chunks in a medium sized bowl. Season with the curry powder and the all purpose seasoning then set aside.

Place a wok or medium-sized frying pan over medium heat. Once hot add the olive oil and use to fry the jackfruit pieces
for a few minutes to bind in the seasoning. Remove the jackfruit with a slotted spoon and set aside.

Add another glug of olive oil then scatter over the remaining curry powder and stir-fry for 1 minute. At this point add the onion, spring onion, garlic and ginger and fry for about 4 minutes, until the onion is soft and translucent.

Add the bell peppers and okra and cook for 3-5 minutes, or until soft. Now add the paprika, cumin, remaining all purpose seasoning, raw cane sugar (optional) and chadon beni (culantro), then stir so all of the ingredients are combined before adding the thyme and pimento berries (allspice).

Now stir in the tamarind paste, tomato paste, coconut milk, sweet potato and the whole scotch bonnet chilli (try not to pierce) then bring the curry to a rolling boil. Reduce the heat to a gentle simmer, return the jackfruit to the pan, cover with a lid and cook for about 45 minutes, stirring half-way through.

Remove the lid then discard the thyme stems. Remove the scotch bonnet chilli, sit on a plate and serve separately. Adjust the salt and pepper to taste then serve with your favourite accompaniment.