White Curry Jackfruit
1 kg young jackfruit, peeled and sliced into 5x5x3 cm slice. Soak the slices in plenty of cold water
100 g melinjo leaves
4 bay leaves
1 cm fresh galangale (lengkuas), bruised
750 ml coconut milk and 500 ml thick coconut milk from 1½ coconut Spice Paste Ingredients:
10 small shallots
7 small cloves garlic
1 tbs. coriander seeds
salt to taste
a pinch of sugar
Boil the jackfruit slices in the thin santan together with the melinjo leaves, the spice-paste, salam leaves and lengkuas until the jackfruit is tender.
Add the thick santan. Bring it to a boil, stirring occasionally. Continue simmering until done.
Makes 4-5 servings.