Curried Jackfruit Pot Pies
|Curried jackfruit pot pies|
This is the season when tender jackfruits are pickled and made into curries. Despite an abundance of the fruit here in our region I haven’t really explored enough possibilities with jackfruit. But the idea of using curried chicken or potatoes have always appealed to me. It is like another variation of parathas.:) Just flakier and with more butter. So why not use jackfruit in a filling as well?
The jackfruit I got wasn’t as tender as I thought it would be. The seed coating had formed but it was at its tender-most stage. Cutting and cleaning the fruit is messy and it’s not an exercise I would like to repeat soon. Because of the latex that oozes out when the fruit is cut one needs well-oiled hands as well as knives! I always line my worktop with a banana leaves. It becomes so much easier to remove the mess at one go…straight into my compost pit.
I used one large fruit but half of it was made into pickle. From the other half that was curried, only about 2 cups were used for the pot pie. The rest will be an accompaniment to our breakfast parathas.
The curry that I used for the pie filling.
1 medium jackfruit, peeled and cut into bite-size pieces (Since only half of the jackfruit was used for this dish, it is the equivalent of using a medium jackfruit)
3 medium potatoes, boiled, peeled and cubed
3 onions, peeled and grated
12 cloves of garlic, peeled and ground
1″ piece ginger, peeled and ground
1 tbs red chilli powder
1 tsp coarsely grated peppercorns
1 tbs coriander powder
1 tsp cumin powder
Salt to taste
4 tbs vegetable oil
3-4 Indian bayleaves
1 star anise
1/2 cup freshly-made tomato sauce
A little sugar for the balance
Garam masala paste made from freshly-ground—
1″ cinnamon stick
3 green cardamoms
~ Bring a large pan of water to the boil. Mix the jackfruit pieces with salt and turmeric and set aside till the water is ready.
~ Boil the vegetable till tender but not overdone. Drain in a colander.
~ Heat the vegetable oil in a heavy-bottomed pan. Add the Indian bayleaves and star anise.
~ Fry the grated onions till they turn translucent. Add the ground ginger and garlic and add the rest of the spices.
~ Continue to cook till the colour starts to look good. Then add the boiled jackfruit pieces.
~ Stir well. Season with salt. Cook till the oil separates then add the boiled potatoes.
~ Add the tomato sauce.
~ Add a little sugar for the balance. Check the seasoning and make adjustments.
~ Pour about a cup of water for the gravy. Let it thicken. The amount of water will depend on how thick you want your gravy to be.
~ Before removing the pan from the stove, add the garam masala and give it a good stir.
~ Before serving, garnish the dish with some chopped herbs. Here I used serrated coriander.
The Indian bay leaves and star anise can be removed once the dish is done.
The cumin and coriander were roasted and ground. I make them in small batches.
I spent the morning yesterday making fresh tomato sauce with home-grown and store-bought tomatoes. With the rains coming early, most of my plants are dying and I have had to pick tomatoes before their time. It’s the recipe for the basic pasta sauce that also go well in curries.
|No neat edges…but good enough to be eaten!:)|
And now for the pies….
Pastry dough, enough for two pies
1 egg beaten, for the egg-wash
I used shortcrust pastry that I had made earlier for a quiche. It helps to have a remainder in the fridge!:)
~ Fill the pie pans with the curried jackfruit.
~ Roll out the pastry dough (after it comes to the point where it can be rolled out) a little bigger than the pan.
~ Wet the edges with water and place it over the pan and press down the edges. Use a fork or a knife to create little holes for the steam to escape.
~ If you like, you can cut out some patterns to decorate the pastry top.
~ Brush with beaten egg and bake in a preheated 180C oven till the pie is golden brown.
~ Serve when it is still warm. This is a meal in itself and very filling!