Easy Indonesian Jackfruit Rendang

Step 1

To make the paste, blend the chillies, garlic, shallots, 2 of the lemongrass sticks and turmeric powder with 2 tbsp of water to make a thick paste.

Step 2

In a wok, heat up a splash of oil and add in all of the paste. Cook for a few minutes until the oil separates.

Step 3

Pour in the coconut milk.

Step 4

Pop the cinnamon stick, cloves, star anise and cardamom pods into the wok. To make it easier to find them later, you could put them in a sealed muslin pouch, then add them to the wok.

Step 5

Put the jackfruit in along with 2 cups of water, and stir well.

Step 6

Tie the lemongrass in a knot, and add it to the pan.

Step 7

Next add the finely sliced kaffir lime leaf, lime juice and sugar.

Step 8

Simmer the curry for 1hr30 minutes, uncovered. Keep an eye on it and if it starts to look like it’s drying out, add one more cup of water.

Step 9

Check to see if the jackfruit is cooked. Take two forks and pull the jackfruit apart. It should shred easily, it’s doesn’t, it’s not quite done. Simmer it for another 15-30 minutes if it’s not quite ready. Check it after the first 15 minutes, if it pulls apart easily, take it off the heat.

Step 10

Season with 1 tsp of salt, stir well and serve with rice.